Preheating the dutch oven (or cast iron bread oven) with the lid on is key. The lid traps steam, which keeps the crust soft ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

As a novice baker, the only thing I love more than achieving a wider crumb on the inside of every new homemade sourdough loaf is mastering a fun new technique for how to make the crusty bread look ...