This wonderful Italian bread is named after its “slipper” shape. It is a very wet dough, be careful when you are handling the dough.

The crust is very closed to being prefect! Inside of the bread is moist. Brown sugar gives a little bit molasses taste which I like.

The best pizza is the one you make at home with your own dough, sauce, and your favorite topping… You can buy the dough from the store, but I like to do everything from scratch.

Pita bread fresh from the oven, very tasty… When they cool, can be cut in half and used for pocket sandwiches.

There is no comparison between home-made fresh bagel and store bought ones. This is a great recipe for chewy water bagel lovers. It takes time and effort, like all the other good things, but it definitely worths it.

The loaf has a beatiful blistered crust, not too crackly, and a crumb with large, irregular holes. The sweetness and nutty quality of the semolina, and the flavor of the sesame seed make this one of my favorite breads.

This is the perfect dough for creative shaping, and the one used throughout France for many types of breads sold under various names. The additional grain gives the bread more character, and contributes to the brownish-gold, country-style crust.

While most sour dough breads are free-form, this recipe is designed to be baked in two large loaf pans.

The unique delayed-fermentation method, which depends on ice-cold water, releases flavors trapped in flour in a way different from the more traditional twelve-stage method.

The best rye breads are made with a mix of wild-yeast starter and commercial yeast. This is what makes them so flavorful.

This dough is made with a 3-build method: barm to firm starter to final dough. You can substitute other types of flour (see the end of the recipe).

The full flavor of barm will not develop until it has been refreshed until it has been refreshed 2 or 3 times over a 2-week period, during which time the organisms native to your region will gradually take charge of it.

“Seed Culture” is the first step of making a great sourdough bread. It takes 4 to 5 days. You need to keep adding flour and water to keep it alive.