From the kitchen

Real recipes,
real bakers.

Featured · Loaves

The First Loaf

A no-shape, dutch-oven loaf for your second-week starter.

⏱ 24 hr · Beginner

All recipes

Open crumb, blistered crust. The loaf you photograph for the gram.

⏱ 36 hr · Intermediate

Mix at night, dimples and olive oil in the morning, lunch by noon.

⏱ 14 hr · Beginner

Crisp-bottom, leopard-spotted dough that hits a 600°F home oven.

⏱ 24 hr · Intermediate

Tangy, fluffy, ready in 12 minutes. The Sunday-morning move.

⏱ 15 min · Beginner

Roll, bake, snap. Salt and rosemary. Lasts a week if you hide them.

⏱ 40 min · Beginner

Slow proof, glossy glaze. The bake worth setting an alarm for.

⏱ 14 hr · Intermediate

Sandwich-pan loaf, soft crumb, honey from the farmers' market.

⏱ 18 hr · Beginner

Brown butter, very ripe bananas, tang from the discard.

⏱ 90 min · Beginner