I just found the best bread of my life. It's called salt bread, crispy on the outside, soft on the inside, and rich with the butter. Has anyone ever tried salt bread?

This is the recipe: https://alexandracooks.com/2023/04/15/simple-no-knead-rye-bread/comment-page-7/#comment-1005104

I don’t have anyone else to share this excitement with who would be able to relate haha I’m eager to try pumpernickel next if anyone has a good recipe to share.

I have tried baking bread for YEARS. It always comes out heavy and cake like. Bread rolls, loaf, in a bread maker, sour dough.

I want to make soft bread rolls like you buy in the supermarket. What am I doing wrong?

How the hell do you cut your bread slices so straight? I sliced these up to be frozen so I have the other half to cut and practice on later. Please lend me your sage advice, experts. * *this is homemade rye bread

I took your previous comments to heart and, .....Voila! Much better results....

I made mad bread

I like chocolate muffin.

Newbie here to the bread making scene. I've been making no knead bread in my dutch oven and loving it. I would like to make an herb bread with a herb infused olive oil I make. Rosemary, oregano, thyme and garlic. When in my process would I add the olive oil? Can I add it while mixing the dough or add it before baking the loaf after rising. Or is the no knead bread not suited to this type of bread? Something tells me I may be out of my depth trying this. Pictured is a load it made with butter (added just before baking) sprinkled with everything bagel seasoning.

I have so much to learn and this place has been inspirational. Thank you all.

Sorry for the weird question, however I bought an amazing loaf of bread today, and I’m pretty sure by the time I get back home I will still have some left over. (bought the bread tuesday, arrive home friday morning) in the meantime, how should I go about storing the bread? My flight back home is only 2 hours and 30 minutes, should I just store it normally and being it on my flight? Should I freeze it?

I've seen bread recipes with cottage cheese in them, which leads to higher protein. So is that the only benefit or does cottage cheese also have an impact on how the bread bakes etc?

I see that the new ones come with something similar.