Breadtopia
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With four ingredients, a couple pieces of basic baking equipment, and ten minutes of work, you can bake amazingly delicious loaves of oven-fresh bread in your kitchen at home. Whenever you want. We’ll show you how.

If there is a better smell in the universe than baking bread, we’d like to know what it is. And the flavor and texture of warm, home-made bread, fresh from the oven, feeds your body and your soul like no other food.

Not only does the aroma of bread in the oven automatically cause all human faces to melt into angelic smiles, it actually makes you a better person. No, really! So we at Breadtopia feel it is a moral imperative that everyone have fresh-baked bread as often as possible; the future of humanity may well depend on it. 

We Breadtopians are what you might call pragmatic bread freaks. We live to push the envelope on baking the best possible bread that you can make in a standard home kitchen. For us, it’s all about reviving an artful alternative to the bland, nutrition-less, mass-produced food on grocery store shelves. And make no mistake: using inexpensive, but premium raw ingredients and a nominal amount of baking gear, you can make the best loaf of bread you’ve ever had — at home in your kitchen — with a total labor investment of about ten minutes. Yup, ten minutes (less once you get good at it).

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In 2006, the NY Times published a story featuring NY baker Jim Lahey’s no-knead bread recipe. We ran with it and over years of experimentation in our own kitchen and via a collaborative effort of sharing the results of trial and error with our generous Breadtopia readers, we have created many variations and refinements of the basic no-knead method, including our own adaptation of the no-knead method to sourdough baking. It makes it super-easy to bake perfect, abundantly nutritious, impossibly delicious artisanal bread at home. Once you have mastered the basic no-knead method, you may want to delve into the wealth of variations and more advanced bread baking recipes and techniques we present, along with pastry, pizza, pasta, and more.

For those struggling with gluten sensitivity, we’d like to briefly mention that we have direct anecdotal evidence that baking with traditional heirloom wheat varieties and natural sourdough starter may mitigate some or all of the negative effects of gluten for some people.

Here at Breadtopia you will find video baking tutorials; recipes; premium ingredients including our own, Breadtopia-branded heirloom grains, flours, and sourdough starter; hand-picked, high-quality baking gear and supplies; and 24/7 access to the friendliest, most dedicated baking community you could ever hope to meet. It’s everything you need and more to ensure success and delight in all your baking adventures.

Tutorials

 

Bread

Basic No-Knead Bread Method
Baking bread the No Knead way with instant yeast

Sourdough No Knead Method
No knead bread baking for the sourdough lover

No Knead Recipe Variations
Some of my favorite No Knead bread recipes

100% Whole Wheat Bread
How to make a light 100% whole wheat bread

How to Make Baguettes
Not quite No-knead, but close! And delicious.

More Bread Making Tutorials

 

Sourdough Starter

Make Your Own Sourdough Starter
A bread baker’s power trip: make your own starter

Managing Your Sourdough Starter
More than you need to know about keeping your starter happy

More Sourdough Starter Tutorials

 

Pastry

Whole Wheat Croissants
Pastry Heaven

Pie Crust Cookies
A great low sugar kid (and everyone else) treat

Financiers
Small buttery, moist but chewy almond cake, often topped with fruit jam or dark chocolate squares

Strawberry Rhubarb Pie
This video reveals the true secret of eternal happiness

More Pastry Tutorials

 

Pizza

Basic Pizza Dough Recipe
Quality pizza requiring minimal time and effort

Grilled Sourdough Pizza
Sourdough pizza crust made easy

Articles

 

New Baguette Video Tutorial
Baguettes are a funny thing. On paper they look kinda simple to make and in many ways they are. But baguettes, perhaps more than any other bread, have become a standard by which bread baking skill is measured. They’re supposed to look a certain way, the crust and crumb should be just so, and even though they’re typically made from just white flour, water, salt and yeast, the flavors should be complex. [Read More…]

Gluten Intolerance and Bread
What is gluten, and why does it cause so much trouble for so many people? And what role does bread play in this growing problem for an estimated 0.5-2.0% of all Americans and Europeans? [Read More…]

Breadtopia Visits The School of Artisan Food
Life got particularly good for us a few months ago when we paid a visit to The School of Artisan Food in Nottinghamshire England. Nestled in Sherwood Forest (yes, that one) we found a bit of artisan food heaven. [Read More…]

British Bread Adventures
Denyce and I celebrated 20 years of nuptial bliss with a trip to England. As with many of our travels, this one is also morphing into something of a bread themed adventure. Amazing how that happens.
Part One
Part Two
Part Three