EditorialBaker Amadou Ly, who specializes in lamination, the exacting process that transforms butter, flour and yeast into a supple, silky dough, in Alf Bakery in New York on March 13, 2023. (Julia Gartland/The New York Times)
EditorialA butter mixture, which is placed on top of the dough to begin the lamination process for the kouign-amann (Breton for “butter cake”), a yeast-risen pastry with soft layers, deep buttery flavor and a chewy, caramelized top, in New York, Jan. 19, 2023. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
EditorialChris White, the president of White Labs, at the yeast supplier’s production facility in Asheville, N.C., Jan. 29, 2020. (Mike Belleme/The New York Times)
EditorialThe chef Iliana Regan works the dough for a sourdough loaf at the Milkweed Inn, which she owns with her wife, in the Hiawatha National Forest in the Upper Peninsula of Michigan, Oct. 21, 2019. (Sara Stathas/The New York Times)