• French country loaf              (definitive recipe)
• Pain de campagne                 (en français)
• Fluffy whitebread                  (definitive recipe)
• Fluffy bread (and rolls)         (convenient, abbreviated cribs)
• Gluten-free bread                  (that's worth eating)
• Gluten-free pizza                   (that's worth eating)
• Shokupan                              (Japanese white bread)
• Baguettes                               (master class)
• Spudnuts
• Whitebread                             (definitive recipe)
• Artisan bread recipe
• David Eastman's breads
• Bread theory (and science)
• Fermentation: more bread theory
• Trouble-shooting your bread
• Frequently asked questions on bread-making
• On building and running an outdoor oven
 
• Langstrom's 25-minute utility bread dough
• Italian pugliese bread
• Sally Lunn buns
• Tomato-olive foccacia
• Quick Pizza instructions
• Neopolitan pizza dough          (Vito Iacopelli++)
• Pizza dough
• Pizza dough                             (Gloria's Little Italy)
• Pizza sauce
• (for pizza, see also the starches page)

Cake flour	7-8%   protein
All-purpose flour	9-12%  protein
Bread flour	12-14% protein

Resurrected bread project

• Sourdough

• Waffles
• Scones (Utah fry-bread)
• English scones
• Definitive Banana-nut bread
• Definitive Pumpkin bread
• Definitive flaky biscuits
• Cream biscuits (non-Utah scones)
• Southern biscuits
• Good Eats [s1e7] The Dough Also Rises (Biscuits)
• Buttermilk biscuits
• Definitive Southern-style cornbread
• Pancakes and pancake mix
• Pancakes II (better!)
• Crêpes
   
   

Quick bread is a classification that implies the
use of chemical leaveners such as baking powder
and/or soda instead of a biological instead of a
biological one (yeast).

It's hard to beat Krusteaz Buttermilk Pancake
mix. It's as good as as you can do from scratch,
maybe better.

Flour protein percentag	Grams water / 400 grams flour	Hydration ratio
< 10%	240g	60%
10-12%	260g	65%
13-14%	300g	75%
> 15%	320g	80%

Formulae:
              water used
hydration  =  ──────────  ×  100%
              flour used

water      =  hydration sought × flour used

              water used
flour      =  ──────────
              hydration sought

• Definitive whitebread recipe
• Definitive fluffy dinner rolls
• American sandwich bread
• American traditional yeast breads
• Rich and tender dinner rolls
• Allison’s cinnamon rolls
• Honey whole-wheat bread

• Herbs in oil at Carrabba's —the tasty appetizer
• Garlic bread
• Bread twists
• Quichettes (tiny quiches)
• Quiche Lorraine
• Croutons
 

• Sourdough bread
• Sourdough bread baking   (recipe and discussion)
• Research into artisan breads   (my old recipe)
• French bread, boule de campagne   (my really old recipe)

One package of yeast equals 2¼ teaspoons
(not quite a tablespoon). You will not find
“package” to be a unit of measure in these
recipes.

Sourdough, if made over at least two days has a lower glycemic index, as does bread made with whole grain flour. It's not that sourdough is so much healthier, it's because the finished, sourdough product typically undergoes a lot of fermentation (not just talking about the sourdough starter here).

Zero-day sourdough doesn't impart this benefit, however...

...18-hour, low-knead breads made using cold water and a fractional portion of yeast don't require kneading because they autolyze during fermentation (see French country loaf) as the pouliche is made the day before to ferment overnight.

Before freezing bread, ensure it's completely cooled from baking. Double bag or double wrap it after removing as much air from the packaging as possible without crushing it.

To eat, remove the bread from the packaging and allow to come to room temperature outside the packaging in order to prevent it being ruined by condensation. Freezing bread alters the protein and starch matrices leading to healthier bread. And...

...Toasting bread before also alters the protein and starch structures in the bread reducing its glycemic index even further.