This is the same recipe as my prior ciabatta bread, minus the olive oil. This time I used a scale to measure the flour rather than a measuring cup. The recipe calls for 4 1/2 cups or 20 oz. of flour. Scooping from the flour bag measured 20 oz. with only 3 cups, so my flour is very compacted...

One of the reasons I decided to do this project is that Sarah gave me bread classes for Christmas. I attended the “2-Day Artisan Bread Workshop” with Chef Deanna Gin last weekend at Sur La Table in Palo Alto. The class was three hours each day. The first day we made English...

Ciabatta is my favorite bread, and also intimidating to make. For my first try I used the recipe from “Artisan Breads Every Day” by Peter Reinhart. It is a very wet dough that he calls a ‘no-knead, overnight-rise’ style. It was much simpler that I thought it would be,...

I’m starting off with a bread I’ve made dozens of times. I got the recipe from a Williams-Sonoma book called “Bread.” It’s probably better classified as cake, as it doesn’t use yeast. I make this a lot during the winter – it’s a heavy bread that...