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7 stories for“no knead bread”
A wet dough, a few folds, a night in the fridge and a generous pour of olive oil. The dimpled, golden slab with an open crumb is within reach of anyone with a bowl and a baking tin.
Sep 16, 2026
A soft, oil-enriched bread dough that stays tender under a hot oven. The hydration and the resting matter more than the recipe, and both are where home versions go wrong.
Aug 13, 2026
Dough pressed flat with the fingertips, spread with za'atar loosened in olive oil, baked hot and fast. The Levantine breakfast that a whole region eats standing up.
Aug 13, 2026
Most gluten-free flatbread cracks the moment you fold it. Psyllium husk is the fix: it does the job gluten did, holding gas and staying pliable, and it costs almost nothing.
Aug 9, 2026
Wild fermentation does something for gluten-free bread that yeast cannot: flavour, a softer crumb, and a loaf that keeps. It takes five days to start and about twenty minutes of work a day after that.
Aug 11, 2026
Akkawi is brined hard enough to be inedible straight from the packet. Soak it, and you get the stretchy, mild, faintly squeaky cheese bread that half the Levant eats for breakfast.
Aug 13, 2026
Munich's 191st Oktoberfest is under way on the Theresienwiese until 4 October. This recipe uses a baking soda bath rather than food-grade lye to get the same deep brown crust and dense, chewy Brezn texture safely in a home kitchen.
Sep 27, 2026
