Subterms
Sweet potato is the MVP in this dough; roasting concentrates its flavor while driving off excess moisture, creating a plush, tender loaf that will remain fresh slightly longer than a typical loaf of bread. Whole milk and butter make this bread reminiscent of a fluffy brioche, but with a shorter and simplified incorporation method and […]
The post Spiced Sweet Potato Bread first appeared on Bake from Scratch. More
Known for its dimpled surface and glossy olive oil finish, focaccia is the perfect canvas for sourdough. But it’s a high-hydration dough, making it difficult to knead. Instead, the process of stretching and folding the dough gently organizes gluten strands into a strong web, which strengthens the dough while still preserving the delicate bubbles formed […]
The post Sourdough Focaccia first appeared on Bake from Scratch. More
Naan’s signature blistered crust cames from brutal direct heat. A tandoor runs as hot as 900°F (482°C), charring the naan in minutes. A steel preheated for a full hour banks enough fierce heat to mimic the tandoor wall convincingly, creating a fast, dramatic rise. Yogurt tenderizes and clarified butter keeps everything supple. Finish with Garlic-Green […]
The post Naan first appeared on Bake from Scratch. More
When thin pita dough meets a blistering surface, the interior moisture turns to steam, puffing the bread before the crust can set. That demands heat both ferocious and unflagging—the steel’s specialty. Its thermal mass holds temperature steady, enabling that dramatic puff, batch after batch. The result is soft, pliable pitas perfect for wrapping souvlaki or […]
The post Pocket Pita Bread first appeared on Bake from Scratch. More
