TheBreadNerd
I bake bread and I want to tell you why it works. Sourdough, sandwich loaves, focaccia, brioche — the science is as good as the crust. Come for the recipe, stay for the explanation.
Browse recipes created by this user
Crusty French Bread (and the Ice-Cube Steam Trick That Makes the Crust Crackle)
Japanese Milk Bread (Tangzhong Method)
Homemade Pita Bread (and the Steam-Pocket Science That Makes Them Puff)
Classic Irish Soda Bread (No Yeast, All Chemistry)
Giant Puffy Popovers (Steam Is the Only Leavening They Need)
Overnight Brioche Rolls (Why All That Butter Makes Them So Tender)
Homemade Garlic Butter Naan (and the Science of Those Steam Pockets)
Chocolate Babka (and the Lamination Technique That Creates Those Dark Swirls)
Authentic Ciabatta with Biga (and the Science of the Perfect Open Crumb)
Sourdough French Bread, the Beginner-Proof Way
Soft Buttery Dinner Rolls (and Why an Enriched Dough Stays So Tender)
No-Knead Dutch Oven Bread (The Steam Is the Secret)
Skillet English Muffins with the Nooks-and-Crannies Crumb
Chewy Soft Pretzels (and the Science of That Deep Brown Crust)
Honey Challah
Chewy Homemade Bagels
Pesto Parmesan Focaccia