At Provision Farm Collective in downtown Gilmer, the Trimble family has combined a healthy measure of family, with a dose of ...

These models can’t be beat for mixing, kneading, and whippingLike to mix it up in the kitchen? Give a stand mixer a whirl.By ...

I finally tried baking Julia Child’s classic French baguette – and it was a true test of patience, timing, and technique. In this video, I go step-by-step through her iconic recipe, from working the ...

Let the dough rise for 6-8 hours (bulk fermentation). Shape the dough and place it in a banneton; proof for 1-2 hours. Bake at 475°F in a Dutch oven for 30 minutes covered, then 15 minutes uncovered.

The dough lame receives a moderate score, appreciated for its stylish design and effectiveness in scoring dough, as highlighted by satisfied customers. However, concerns about safety, blade stability, ...

Scoring bread dough allows you to control where the dough will split open when it rises, but skipping this step can yield gloriously chaotic loaves. Here’s how to do it right.

Scoring allows the bread to fully expand while baking. Hold the lame at a 45° angle with the blade pointed toward the center of the loaf and slice the dough about 1/4-inch deep, using the corner ...

Scoring bread—slashing your loaf with a blade so it rises in a predictable way as it bakes—is an underappreciated art. It can be done with a straight razor or a kitchen knife, but if you use ...