Posts by Martin Philip

Martin Philip
The Author

About Martin Philip

Martin Philip is a baker and award-winning author. His book, Breaking Bread: A Baker’s Journey Home in 75 Recipes, is a Wall Street Journal bestseller and was awarded the 2018 Vermont Book Award as well as the best cookbook of 2018 by the New York Book Industry Guild. He is a MacDowell Fellow and a graduate of Oberlin Conservatory. (Photo credit: Lars Blackmore)

A few loaves of Pan de Cristal showing their open crumb

What is baker’s math, and how can I use it in my everyday bread baking?

You've got questions, we've got answers.

Apr 28, 2022
Craquelin Cream Puffs

The universal appeal (and infinite possibilities) of the cookie cap

Taking texture to the top.

Apr 21, 2022
Buckwheat-Cardamom Chocolate Chunk Cookies

Buckwheat, a small grain with a big impact

Can a cookie bake a difference? With buckwheat, the answer just might be yes.

Mar 30, 2022
Hand pulling a triangle of a grilled cheese sandwich with cheese pull

This bread makes the best grilled cheese. Hands down.

All other breads can go home now.

Mar 24, 2022
Filled Wool Roll

Wool bread is our current favorite way to shape bread

... and it's easier than it looks.

Mar 2, 2022
Pan de Cristal with open crumb

Glass bread tastes as good as it looks (and it looks really, really good)

A beautiful bread made possible by bread flour.

Jan 20, 2022
Chocolate-Hazelnut Stollen

For stollen everyone wants, add chocolate

Forging new territory with holiday traditions.

Dec 16, 2021
English muffins, toasted and split with butter and jam

Navigating the nooks and crannies

How I developed my perfect English muffin recipe.

Nov 18, 2021
Honey-Beer Miche

A professional baker shares his go-to bread recipe

The beloved miche that can do it all.

Oct 21, 2021
Hands folding bread dough

Why this pro baker doesn't knead

For better dough strength and more flexibility, I turn to folding instead.

Oct 8, 2021
Roasting Tomatillos

Fire up your Ooni pizza oven

5 tips for tabletop wood-fired success.

Oct 4, 2021
Baker using hands to fold breading dough

Why kneading isn’t always the best way to develop bread dough

Different doughs require different methods. Here’s your guide to the most common approaches.

Sep 29, 2021
Japanese Chocolate Milk Bread

How to give any bread a chocolate makeover

Considerations for off-roading in the land of cocoa.

Sep 23, 2021
Dutch oven with high hydration bread dough

5 tips for working with high-hydration doughs

How to troubleshoot slack doughs.

Aug 30, 2021
Wet bread dough being stirred

When it comes to bread dough, is wetter really better?

An examination of high-hydration doughs.

Aug 16, 2021
Baker using a wood-fired oven

So you want to build a wood-fired oven? Start here.

The first step is deciding which oven is right for you.

Aug 4, 2021
Farming organic wheat

Organic flour is about more than baking. It's the future of farming.

How our organic farmers are saving the soil.

Jul 30, 2021
Baguettes

All about classic baguettes

An overview from a master King Arthur baker

Mar 17, 2021

Remarkable rye is a sustainability superstar

The benefits of rye flour go beyond just baking.

Mar 5, 2021
Sliced seeded sourdough next to cup of grains

3 ways to switch up your bread baking

Simple tips to break your bread routine

Oct 28, 2020
Maura Brickman holding a loaf of her bread

Don't be a bread hostage

Finally, sourdough bread that fits your schedule

Apr 6, 2020
Bill and Carl Mai in Kansas

Where our white whole wheat flour starts

Better flour starts at the very beginning: on the farm

Mar 11, 2020
Jars of preferments

Baking with preferments

Poolish? Biga? Levain? Unlock great flavor by understanding the four key varieties

Feb 5, 2020
Hoe Cakes via @kingarthurflour

Ozark hoecakes

Breakfast with a story

Dec 20, 2017