Q: I just made No-Knead Bread and wondered if you had any suggestions about doing it in a convection oven. We live fulltime in an RV and that's my only resource for baking. I had to bake it for an additional 30 minutes longer after the lid was removed in order for it to brown. The bread is very crusty and delicious. In fact, it reminds me of old country rustic bread. Perhaps this is just the way convection ovens work?

Sent by Vickie More

Thinking of diving back into bread-baking this fall? Start here, with the original no-knead bread. It's still one of our very favorites, and there's so much you can do with it! Here is all our collective knowledge when it comes to the subject of this easy-peasy yet oh-so-satisfying loaf. More

I'm seldom without a package or two of Trader Joe's Middle Eastern Flatbread in my freezer. These chewy, tasty little breads resemble a thick tortilla, come in white or whole wheat and have dozens of uses. Read on for a few ideas and my favorite way to toast them up that makes them even tastier! More

Schiacciata all’uva is a sweet Tuscan focaccia stuffed with Concord grapes, available in Florentine bakeries beginning in September. Florence resident Emiko Davies, tired of waiting for schiacciata season, decided to make her own savory version filled with a layer of ricotta cheese and cherry tomatoes. We'd take this over a plain cheese sandwich any day! More

I have to apologize. See, I got so excited about the idea of homemade hamburger buns that....well, I forgot the burger. When you make these, be sure you don't do that because these soft and oh-so-fluffy buns deserve to be crowned with some mighty fine burgers. More

Who would have thought that a little ball of dough could be used for so many things? More

I live alone, so it can take me a good week to go through a loaf of bread. Keeping it fresh can be a challenge. I usually buy unsliced bread, so freezing it is not a practical option and plastic bags only seem to encourage limpness and mold. After struggling with this issue for quite some time, I recently discovered a method to store my bread right there on my kitchen counter that couldn't be simpler. It requires no additional purchases or fancy equipment. Read on for my solution! More

I've been making my own bread following the no-knead recipe for coming up on...gosh, five years now. I love the process of it and I really love having fresh bread all week long. But every so often, on a weekend when time gets away from me and I'd rather be lingering over a book than reaching for flour, I wonder, "Is it worth it?" More

I usually make two loaves of bread at once: one for now, and one that goes in the freezer for later. This is a fantastic arrangement... except for when I forget to take the second loaf out to thaw before I actually need it.

But here's a tip I picked up from a former roommate: freeze your bread pre-sliced. Amazingly, the slices don't stick together (with the occasional exception), and you can just take one or two slices as you need them. Back then, I thought she was kinda weird. Now I think she's brilliant. More

Are these pieces of bread or pieces of art? Uighur nan, the flatbread eaten in the westernmost regions of China, is a little of both. This area of the world is now closed to foreigners due to terrorism concerns, but lucky for us, Food52 member Burnt Offerings shared photos from her travels to this region, as well as a recipe for this lovely bread. More