If you’ve been on social media lately, you’ve probably seen the viral pretzel sourdough bread that’s been taking over baking feeds. After seeing countless versions, I knew I had to test it in my own kitchen. As always, I couldn’t resist making a few changes to create a recipe that’s reliable, easy to follow, and…
If you’ve always wanted to bake ciabatta at home but felt intimidated by its high-hydration dough, this recipe is the perfect place to start. Despite its impressive open crumb and artisan appearance, this ciabatta is surprisingly simple to make. The process relies on a few stretch-and-folds, gentle handling, and patience during fermentation rather than complicated…
Soft, fluffy Eastern European sweet buns filled with silky vanilla custard, fresh strawberries, and buttery streusel. Similar to traditional Vatrushkas and Czech Kolaches, these bakery-style buns can be made with custard, sweetened farmer’s cheese, cream cheese, fruit preserves, or seasonal fruit fillings. Depending on the region, these pastries are known as Vatrushkas, Kolaches, sweet cheese…
These Chocolate Pine Cone Rolls are made using my popular Softest Rolls dough, a recipe loved for its pillowy texture and exceptional softness. Each roll is carefully wrapped around a chocolate wafer stick using a simple braided technique that creates a beautiful pine cone pattern. While they look like bakery pastries, the shaping process is…
This Dry Black Garlic Parmesan Ciabatta is one of those breads that completely fills the kitchen with aroma while baking. The combination of sweet savory black garlic and toasted Parmesan creates a flavor that feels rich, deep, and incredibly comforting, while the texture stays light, airy, and delicate inside with a thin crispy crust. What…
This rye bread is a staple in my home. I bake it every single week, and if I ever forget—or if we run out—my family is genuinely upset. It’s the kind of bread everyone expects to see on the counter, sliced and ready, whether it’s for breakfast, lunch, or dinner. I grew up eating this…
This chocolate cranberry baguette is inspired by All About Baguette by Jean-Marie Lanio and Jérémy Ballester — a beautiful example of how classic French bread can take on a bold, sweet-savory personality. Deep cocoa notes in the dough, bursts of tart cranberries, and pools of melted dark chocolate create a baguette that’s equally perfect for…
Soft, fragrant, and beautifully golden — this Pumpkin Rye Sourdough Bread brings together the earthy depth of rye and the natural sweetness of roasted pumpkin. Perfect for fall baking, it’s a hearty, moist bread with a delicate rye sourdough tang and gorgeous color. The pumpkin puree adds incredible softness to the crumb while helping the…
This Grain Baguette recipe comes from All About Baguette book by Jean-Marie Lanio and Jérémy Ballester. A mix of roasted sesame, flax, millet, and pumpkin seeds adds a nutty depth and hearty texture to the classic French baguette. With autolyse, bassinage, and long cold fermentation, the method yields a crisp crust, soft open crumb, and…
This Campagne baguette has a beautiful rustic flavor from rye flour. Rye adds a subtle earthy note and changes how the dough behaves—no autolyse here. Instead, I use a technique called bassinage, adding part of the water later in mixing. It helps with gluten development and gives the dough a soft, stretchy feel. Note: Flour…
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