YOU can save a lot of dough by making your own loaf. And with Real Bread Week under way, here’s all you need to know to give ...

Proofing bread dough, also known as the final fermentation ... Once your bread is proved, follow these steps to make yeast ...

To make sourdough bread you need to use a ‘starter’ mixture ... or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent).

The dough will be shaggy and sticky ... until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Knead into a soft smooth dough and layer the dough with oil and let it rest for 2 hours. Now to incorporate garlic, in a bowl ...

Social media star and baker Betul Tunc’s love of dough was sparked by the traditional ... Here, she shares a recipe for khachapuri, a cheesy egg bread from Georgia similar to Turkish pide ...