Bread Academy

Hydration, gluten development, oven spring, and the crumb — the technique behind every kind of bread, from quick loaves to slow-fermented sourdough.

All Bread Academy Posts

Kneaded dough on a countertop with flour sprinkled around, plus a measuring cup with more flour.

How To Knead Dough

Two jars of different yeast side by side with a spoon in one jar and a spoon next to the other. Flour and a measuring cup of milk behind.

Active Dry vs. Instant Yeast: A Baker’s Guide

A jar of bloomed yeast with a foamy head.

How To Activate Yeast

Proofed dough in a loaf pan with a bowl of melted butter out of focus in the background.

How To Proof Bread

As seen on