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Daily Bread

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Daily Bread gives you full step-by-step instructions for baking 24 amazing breads, dark to light, from around the world. Learn how to make an artisan sourdough loaf, authentic Montreal bagels, Uzbek Tashkent non, and Indian paratha. All projects come from Instructables.com, are written by baking experts, and contain pictures for each step so you can do it yourself in your kitchen.

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Artisan Bread in Five Minutes a Day by aeray

My ultimate bread - learn the secrets of "slow baking" by t.rohner

Sourdough Bread by My Sisters Kitchen

4-Hour No-Knead bread. by daniel_reetz

Ferment Yourself Some Food!: Making Sourgough Starter by joincoolkidclub

How To Make Bread (without a bread machine) by drinkmorecoffee

Spent Grain Sesame Bread by t.rohner

I Bread by pmetro

How to make a Braid "Butterzopf" or Challah by t.rohner

The Unkneaded Bread by Siljestam

Honey Maple Bread by Robotrix

Ryebread by ELF

How to Make White Batter Bread by kborkey

Flavorful Potato Focaccia Bread by greenmia

How to make cranberry bread by tiffanyp

[Collegiate Meals] How to Make Monkey Bread by trebuchet03

Bagels from scratch by NoFiller

How to make a Paratha (Indian Layered Bread) by mrityunJ

Authentic Pretzels by NoFiller

Hedgehog Rolls by wendyknit

Tashkent non (Uzbek bread) by solmstea

Mor Mor's Cardamom Rolls by HellaDelicious

$2 Banneton for Better Bread Loaves by samayo

Kitchen laboratory II: The CO2 trap by syribia

9 comments

Nov 11, 2011. 8:49 AM

jdege says:

I've been experimenting with various no-knead recipes for some months, now. And I've learned a couple of things.

1st - the "no-knead" recipes claim to not need kneading, but they all involve a small amount of kneading-like manipulation. (e.g., Hertzberg's "cloaking".) This is necessary. You don't need to knead the way they describe in the old recipes, but you do need to do just a bit.

2nd - the "no-knead" recipes say use all-purpose flour. This is important. The recipes don't work with bread flour. Bread flour has more protein, forms more gluten, and holds the gases far better. The result of using bread flour in a no-knead recipe is a bread that contains very large air pockets. That rise, punch down, and rise again process from the old kneading recipes seems to be necessary, when baking with bread flour.