20 bread recipes from scratch: sourdough, brioche, bagels and more
This article presents 20 bread recipes that home bakers can make from scratch, covering a range of techniques from simple no-knead loaves to complex laminated brioche. The recipes include sourdough, baguettes, ciabatta, focaccia, rye bread, naan, pita, challah, whole wheat, multigrain, banana bread, cornbread, Irish soda bread, bagels, pretzel bread, cinnamon raisin bread, Japanese milk bread (shokupan), and pain de campagne. Each entry explains the distinct characteristics of the bread, such as the flour used, fermentation time, shaping technique, and key equipment. The article emphasizes that bread making is an ancient practice, with techniques like boiling bagels before baking dating back centuries. It also provides practical tips, such as using a Dutch oven for sourdough to trap steam, and highlights the importance of ingredient ratios, like high hydration for ciabatta's airy crumb. The recipes are arranged from more forgiving to more involved, making the guide accessible to beginners while offering depth for experienced bakers.
Key facts
- 20 bread recipes from scratch are covered.
- Recipes include sourdough, brioche, bagels, and more.
- Sourdough requires a starter that takes 5-7 days to build.
- No-knead bread uses a 12-18 hour fermentation instead of kneading.
- Baguette shaping is one of the more technical steps.
- Brioche has a high butter and egg ratio, often requiring a stand mixer.
- Ciabatta was developed in 1982 by Arnaldo Cavallari in Veneto, Italy.
- Focaccia is dimpled with fingers and baked in olive oil.
- Rye bread uses a portion of rye flour, typically 20-70%.
- Naan is traditionally cooked in a tandoor at extremely high heat.
- Pita pocket forms when steam pushes dough apart at high heat.
- Challah is braided and traditionally parve (no dairy or meat).
- Whole wheat bread uses flour with bran, germ, and endosperm.
- Multigrain bread includes grains like oats, flaxseed, millet.
- Banana bread is a quick bread leavened with baking soda.
- Cornbread traces back to Native American cooking traditions.
- Irish soda bread uses baking soda and buttermilk, no yeast.
- Bagels are boiled before baking, a step that gelatinizes starch.
- Pretzel bread uses an alkaline dip for a dark, shiny crust.
- Japanese milk bread uses tangzhong for a soft, pillowy crumb.
Entities
Artists
- Jim Lahey
- Arnaldo Cavallari
Locations
- New York
- Veneto
- Italy
- Ireland
- Poland
- Germany
- Bavaria
- Japan
- France
- Eastern Europe
- United States
- South Asia
- Persia
Sources
- Quartz —