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The secret behind many great breads is something called a preferment, a portion of the dough that ferments separately from (and for more time than) the rest of the ingredients. A preferment increases the strength of your dough (improving its final crumb structure) and contributes to aroma and flavor. In baker Bryan Ford’s cookbook New World Sourdough, the preferment is a sourdough starter; in this recipe, however, his preferment is the lower-maintenance poolish—a mixture of flour, water, and active dry yeast that grows overnight. Mix the poolish with more flour, water, and yeast as well as a touch of olive oil, sugar, and salt, and you get a resilient, flavorful dough that can be used in a nearly infinite number of ways. This is an instance when you really do need a kitchen scale—Ford encourages all bakers, especially beginners, to use one. The master dough can also be scaled up or down as desired.
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Monkey bread, pretzels, easy cakes, and more ways to let the stand mixer do the work. Your arms deserve a break.
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Most require just a single mixing bowl to make. (Oh! And an oven.)
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We’re bringing back quiche.
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Chinese five-spice gives classic crackle cookies a delightfully warming flavor and alluring aroma.
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Like ruffled guava and goat cheese pie, cheesy sesame seed crackers, pistachio baklava, and more.
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From press-in crusts to store-bought shortcuts, we’ve got you covered.
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This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.
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This versatile dough recipe is ideally made in a stand mixer, but a food processor works surprisingly well, too. Use the dough to make sweet rolls, pretzels, and more.
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Our test kitchen develops hundreds of recipes each year. These were the most popular.
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The key to the buttery flavor of monkey bread is the brioche dough.
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Expand your baking repertoire with a single, simple recipe that's the building block for six distinctive desserts. From Sunday brunch to Easter treats, we've got you covered.
Articles
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No more thwacking away at cold dough on your countertop.
Shilpa Uskokovic
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When they're this good, it's worth it.
Claire Saffitz
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If you're going to do one ounce of prep this Thanksgiving week, make it this.
Elyssa Goldberg
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From Sunday brunch sticky buns to Easter bread, this recipe has you covered
Bon Appétit
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Here are the titles we’re cooking from at home—recipes included.
The Bon Appétit and Epicurious Staffs
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Join Chris Morocco, Brad Leone, Kendra Vaculin, Melissa Miranda, Chrissy Tracey, and Rachel Gurjar as they return to the Bon Appétit test kitchen to transform pizza dough into six diverse offerings. From savory to sweet and back again, one of these ideas is sure to help you take pizza dough to delectable new places.
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2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
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In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.
Get our recipe: Fresh Pasta Dough
Get our recipe: Fresh Pasta Dough
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In this episode of 'Handcrafted,' co-founder of Tartine Bakery Chad Robertson walks us through the process of making three different types of bread from scratch, including country sourdough, porridge bread and sprouted rye bread.
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
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“We make about 13 to 14,000 cookies every week. For wholesale it's about 28,000 items weekly. We can get all of these things done with planning, a great team, and really big mixers.” Bon Appetit spends a day on the line with Brianna Fortiz, pastry chef at The Good Batch in Brooklyn, a small bakery that also operates as a mini factory for 200 wholesale clients in New York.