Swedish bread, buns, and pastries are famously impressive. Even if you haven’t been to the country, if you’ve admired a cinnamon knot in Ole & Steen, you’re a fan of their work. I always thought that ...

I bake a lot of sourdough bread — over 1,000 loaves in the past four years. Every six days or so I pull four one-kilogram loaves out of my oven, piling my counter high with deep brown batards that I ...