An introduction to the second installment of the Our Daily Bread series.
Our Daily Bread 2 Introduction
The first Our Daily Bread Series in September of 2024 did so well that I’ve chosen to do another now in October of 2025. We will still be using the scald and preferment for most of the breads though I will also be introducing the tangzhong which is the predecessor of the scalding method. I still stand behind the scalding and preferment methods to make my breads and find them to be simple and accessible for bakers of all experience levels.
This time around rather than focusing on loaves of sandwich bread, we will have more smaller form factor breads perfect for individual servings, universal flatbreads and at least two breads made with vegetables as their main flavorings. As with series one, I’ve tried to formulate the breads so that they last a few days and do not stale after a day or two because we are all trying to feed our families and not waste money or time. Also, as before the 7 breads we will go through are all made by hand but can be made in a mixer though you will have to adjust some of the mixing times if using a mixer.
Homemade bread does require a little work but, the reward of bread that is preservative free and healthier for our families is worth the time.
“Recipe Tips:
1. Though I’ve included volume measurements, using the weights given is how I suggest following these recipes.
2. Though bread fresh from the oven is tempting, cool your breads completely before cutting into them.
3. When making the preferment, during the fermentation the mixture will rise and sometimes but not always fall. If it falls, sometimes it will also thin out in consistency. As long as the mixture maintains viscosity it is useable. If the mixture is as very loose and runs like water, it cannot be used.”
