Baking bread: step-by-step guide to baking bread

Before we get started: this article is a comprehensive basic guide with all the information you need to know about baking. It will take you about an hour to read it in its entirety. The recipes (currently being added) are in the second chapter, so if you already have the basics of baking down, feel free to scroll directly to the bread recipes.

If you have any tips, additions, or comments on this guide, we are always happy to learn and actually love the idea that we can become better bakers together. Happy reading! Sarah and Ben.

• White bread recipe

• Baking brown bread

• Whole wheat bread recipe

• Baguette recipe

• Making a sourdough starter in 7 days

• Sourdough bread recipe for beginners: clear and step-by-step

• Sourdough bread with cold proofing

• Focaccia recipe

• Flatbread recipe

• Baking spelt bread

• Ciabatta bread recipe

• Making naan bread

• Making pizza dough

• Making pita bread

The base of a bread recipe consists of only four ingredients:

• Flour or meal

• Water

• Salt

• A leavening agent (yeast or sourdough)

To obtain flour and meal, grain kernels are ground. Both meal and flour come from the same grains, such as wheat, spelt, rye, and oats. The difference between the two products lies mainly in how the ground grain kernels are processed.

During the production of flour, the ground grain kernels are sifted. The fine particles that pass through the sieve form the flour. In this process, coarser parts, such as the bran and germ, are sifted out. As a result, flour has a lighter color, a finer texture, and a milder flavor.

Meal, on the other hand, contains the entire grain kernel, including the bran and germ. Because the whole kernel is used, meal is richer in fiber, vitamins, and minerals. This provides a fuller flavor, a darker color, and a firmer, denser bread.

In short: flour is finer and lighter, while meal is more nutritious and adds more flavor and texture to bread and other baked goods.

When baking bread, it is important to choose flour or meal with a high protein content (at least 11-12%). This ensures a strong gluten structure, making the bread light and elastic. Regular wheat flour often contains less protein and is therefore less suitable for a good bread dough.

With flour and meal, you often see labels such as T65 and T150. The letter T stands for type, and the number refers to the ash content: the amount of minerals remaining after 100g of flour or meal is burned. The lower the type number, the lighter and finer the flour. The higher the type number, the fuller, darker, and more nutritious the meal or flour.

• Wheat flour is a relatively light flour and is also often called T65 flour. It contains fewer bran and germ particles, has a light color, and a fine texture. T65 is often used for white or light brown bread, baguettes, pizza, and pastry preparations. The result is usually lighter and softer.

• Whole wheat meal is whole grain and is also often called T150 meal. This type contains more bran and germ, making it darker in color and richer in fiber, vitamins, and minerals. T150 or whole wheat meal gives bread a fuller flavor, a firmer texture, and a more nutritious character.

In recipes for brown bread, T65 (wheat flour) and T150 (whole wheat meal) are often combined. There are also alternative types of meal, such as Lemaire flour, which is theoretically a type of T85, sitting between wheat flour and whole wheat meal.

For a light and flavorful bread, it is important to choose the right type of flour or meal. Use bread flour with a high protein content (at least 10.5–12%) for good gluten development. This will give you an elastic dough, good volume, and a light crumb structure.

Salt is essential for both the flavor and the structure of bread. It strengthens the gluten in the dough and helps regulate the activity of the yeast, which makes the bread rise more evenly. Use baker's salt for the best result.

In bread dough, salt does much more than just add flavor. It is a crucial scientific building block for your bread. Although you can theoretically use any salt, we always recommend specifically choosing baker's salt.

Baker's salt is fine table salt to which extra iodine (iodide) has been added. In addition to a number of essential baking-technical advantages, this salt also has a major health benefit. It helps to effectively prevent iodine deficiencies in our diet.

When baking bread, you need a leavening agent to get a nice, airy loaf. You can choose between yeast and sourdough. Yeast can be bought easily; a sourdough starter must be made and fed by yourself.

Yeast is most commonly used and ensures a faster rise. Sourdough requires more time because you need a starter and the rising process takes longer.

Are you choosing yeast? Then there are two varieties: fresh yeast and dried yeast. Fresh yeast often gives bread a slightly more intense flavor, but it must be kept in the refrigerator and has a shorter shelf life. Dried yeast has a longer shelf life, is easier to store, and can be mixed directly with the other ingredients. Both types provide a good rise, but dried yeast is especially useful if you don't bake often or want to keep yeast for longer, for example, when using a large package. That is why at Plukkers we prefer dried yeast.

Are you choosing sourdough? Then you need a little more time, but you will get a more flavorful loaf as the final result. Sourdough gives bread a characterful, slightly sour taste and often a firmer crust and airy crumb. Because you work with a living starter, baking with sourdough requires more attention and patience. You learn to observe, feel, and understand your dough. That makes the process not only more artisanal but also extra rewarding. From feeding your starter to the moment you take a beautifully risen loaf out of the oven. It is a slower process, but for that very reason, it is all the more fun and special.

Read here how to make a sourdough starter and how to store and feed your sourdough starter.

The amount of yeast you use depends on the recipe and the type of yeast. Usually, 7 grams of dried yeast or 21 grams of fresh yeast per 500 grams of flour or meal is used. If necessary, add a little bit (+/- 10 grams) of sugar to the bread dough to speed up the yeast activity and improve the flavor. Sugar is optional but can be useful, especially when activating fresh yeast.

You can enrich your bread with seeds, grains, and nuts. You add these to taste. If you are adding this for the first time, use 50 to 100 grams. You should also best increase your volume of water by about 1/3 of the volume of your seeds or grains.

You can also add fats such as butter or oil (+/- 20 grams per 500 grams of flour). These provide a richer flavor, ensure a different texture, and your bread also keeps better. Worth experimenting with.

Add these ingredients during kneading or as soon as the dough is sufficiently developed so that they are evenly distributed throughout the dough.

• Kitchen scale

• Precision scale: ideal for weighing your yeast and salt accurately to the milligram

• Mixing bowl

• Danish dough whisk: for mixing high-hydration dough

• Dough scraper: for neatly scraping out your mixing bowl

• Dough cutter: to build tension in your dough

• Dough proofing container with lid: to let your dough rise in a controlled manner

• Proofing basket

• Baking tin or baking tray with baking lid and bread mat

• A sharp knife or dough lame

• A high-quality oven

• Bread slicer

• Optional: food processor with kneading function

We will go through every step of bread baking in detail in a moment. But before we begin, there are some points of attention that significantly influence the result.

The temperature of your water determines how quickly the yeast gets going: lukewarm water (about 24°C) ensures a calm start, while warmer water accelerates fermentation. Is it very cold in the house during winter? Then use slightly warmer water to start your dough: +/- 30°C. Avoid, as mentioned earlier, water of more than 40 degrees. You can kill the yeast with it.

The dough temperature is the final temperature of your dough after kneading (ideally around 24–26 °C) and determines how actively the dough will rise and ferment. Are you a beginner baker? Then you don't have to worry about dough temperature yet, but it tells you roughly how long the rising time will take. After baking a few loaves of bread, you will get the hang of it and can experiment. You will notice, for example, that the same recipe generally rises faster in summer than in winter because the ambient temperature influences the fermentation process.

The ambient temperature mainly influences the rising time, as mentioned. In a warm kitchen, dough rises faster, while in a cooler environment, it rises more slowly, often resulting in more flavor development. Professional bakers work with large proofing cabinets to let their dough ferment under controlled conditions. As a hobby baker, you usually don't have such an installation, but you can, for example, use a propagator for the vegetable garden or invest in a compact proofing cabinet, such as the Brod & Taylor proofing cabinet.

The oven temperature determines the oven spring, crust formation, and color. Most breads are baked between 200 and 240 °C, depending on the type of bread. Follow your recipe.

The storage temperature influences how quickly bread dries out or goes stale. At room temperature, it keeps well for a few days, while storing it in the refrigerator actually makes it go stale faster.

Also very important is hydration (the ratio between water and flour). Hydration determines how airy the bread becomes, how open the crumb structure is, and how easy or challenging the dough is to work with. The higher the protein content of the flour, the more water it can absorb and the higher the hydration can be. Hydration is therefore how much water the flour can absorb relative to its own volume.

For wheat flour (e.g., T65) with about 10.5% protein, the hydration is generally around 60–75%, while stronger flour types with 13.5% protein or more can range from about 80% to 95% (whole wheat flour) and in exceptional cases even towards 100% (rye flour).

Oven spring is when your bread goes into the hot oven, it rapidly increases in volume during the first few minutes of baking. We call this oven spring. Due to the high oven temperature, the yeast becomes very active one last time and quickly produces extra carbon dioxide. At the same time, the moisture in the dough expands as steam, pushing the bread upward. After a few minutes, the yeast dies from the heat and the oven spring stops.

Some tips are especially useful for the more experienced home baker, but even as a beginner, you can practice with these and further develop your skills.

When you start baking bread, good preparation helps the process run smoothly and in a relaxed manner. Ensure a tidy workspace, get your ingredients and equipment ready, and allow sufficient time to follow your recipe. By taking a moment beforehand to see which steps you will take and having everything within reach, baking bread becomes more organized and, above all, more fun. Homemade bread does not have to be perfect; the joy lies in the mixing, kneading, experimenting, and enjoying something you made entirely yourself.

And now, let's finally start baking:

There are different ways to mix bread dough and build up gluten. You can mix and knead the dough with a kitchen machine or knead it manually by hand. In addition, there are also gentler techniques such as stretch-and-folds and coil folds, where the dough becomes stronger step-by-step during rest periods without intensive kneading. Which method you choose depends on the type of dough and the desired result.

For example, Tom is a big fan of working with a kitchen machine, while Ben prefers kneading manually, and Sarah prefers making breads using the stretch-and-fold technique combined with the coil fold technique. Below, we explain each kneading technique step-by-step.

Before you knead your ingredients into a firm bread dough, we start with an autolyse. The autolyse is a very simple but efficient technique. You mix your flour and/or meal with water, that’s it. We add your leavening agent—yeast or sourdough—and the baker's salt later. You let this flour-and-water mixture rest for half an hour to an hour. During this rest period, the flour has time to fully absorb the water and gluten development starts naturally. As a result, the dough becomes more supple, easier to work with, and stronger, resulting in better structure and flavor.

A similar technique is called fermentolyse; in this case, you mix not only water and flour but also your leavening agent. After a half-hour rest, you then mix in the salt.

Tip: use a Danish dough whisk for mixing. Is your dough becoming too stiff? Then continue mixing by hand until all dry particles are fully hydrated.

The dough will initially feel very rough, coarse, and sticky, and definitely not smooth or elastic yet. That is completely normal. After mixing, your hands and the sides of the mixing bowl often remain very sticky. Use a dough scraper to easily clean both your hands and the bowl.

After the autolyse, add your leavening agent and mix again. Moisten your hands slightly for this so the dough sticks to them less. Now, let your dough rest for 10 minutes.

After 10 minutes, mix the salt into your dough. The dough is now much more elastic and no longer sticks.

The autolyse is now finished. Time to knead!

Do you want to get a feel for bread dough and truly understand how it develops? Then manual mixing and kneading is a good choice. Without a kitchen machine, you feel for yourself how your dough reacts: whether it is still too dry, feels too wet, or is just starting to become beautifully elastic. By kneading the dough yourself, you build up tension and structure step-by-step, while simultaneously learning to better estimate when the dough has been kneaded enough. It requires a bit more time and effort, but you get much more control and insight in return.

Here is how you proceed. Dump the dough onto a lightly floured or clean work surface and begin to knead by hand. Kneading by hand takes about 10 to 15 minutes and requires some effort, but gives you a great feel for the dough.

The basic motion when kneading by hand is simple: stretch the dough away from you with the palm of your hand, fold it back over towards you, and push it forward again. Then rotate the dough a quarter turn and repeat the same motion. By repeatedly performing this movement, you gradually build a strong gluten network that will hold the gases during rising.

After sufficient kneading, you will clearly notice the difference: the bread dough feels supple, elastic, and smoother, and mostly detaches from your hands and the work surface. The dough springs back slightly when you press it gently, which is a good sign that the gluten structure has been sufficiently built up.

Not everyone wants to or is able to knead intensively, and that is not necessary. Stretch and folds are a great alternative where you develop the dough gradually without long-term kneading. This technique works particularly well for dough with high hydration, where the dough is too wet and sticky for traditional kneading.

Stretch and folds are widely used for sourdough bread and other wetter dough types. With sourdough, fermentation is slower and longer, giving you time to stretch and fold the dough in between. The result is an open crumb, a beautiful structure, and deliciously airy bread.

After mixing your salt, the rising time of your dough begins, this is called bulk fermentation or the first rise. Now, every 30 minutes, you perform a series of stretch and folds. This way, you combine rising and gluten development in one phase without needing to intensively knead the dough.

Here is how you proceed. Gently take the dough on one side and stretch it upwards slowly until you feel resistance. Then fold the stretched part back over the rest of the dough. Do this carefully so the dough does not tear: the intention is to build tension in the dough, not to damage it.

After each fold, rotate the bowl a quarter turn and repeat the same motion. This way, you work the entire dough all around and evenly build tension on all sides. A complete series consists of 4 folds around the dough, one per quarter turn.

Where the dough feels limp, sticky, and formless at the beginning, you will notice a clear improvement after each series of stretch and folds. The bread dough becomes stronger, smoother, and more elastic on the smooth side, and keeps its shape better and better. This is a sign that the gluten network is building itself step-by-step and the dough is developing well.

Between each series of stretch and folds, give the dough time to rise and ferment quietly in a warm place, preferably between 24 and 27 °C. Cover the dough with a lid or damp cloth to prevent drying out. These rest periods are just as important as the stretch and folds themselves. The dough gets the chance to relax, continue fermenting, and develop flavor.

After the last series of stretch and folds, check if the dough has developed enough gluten using the windowpane test. Take a small piece of dough and stretch it gently between your fingers. Does it become nearly transparent without tearing? Then the dough is ready for the next step. Does the dough tear easily? Then give it one extra series of stretch and folds and test again.

This technique requires a bit more time, but precisely because of that, the baking process often feels extra relaxed. There is no rush or time pressure: you work at the rhythm of your dough. Between the folds, the dough gets time to rest and ferment, while you can just continue with your day. It makes baking bread slower, more conscious, and almost meditative. Especially with sourdough, this method fits beautifully with the natural and artisanal way of baking, where time, simplicity, and high-quality ingredients are central.

Stretch and folds are therefore ideal for those who enjoy the entire baking process and not just focusing on the end result. Moreover, this technique often results in an open crumb, a beautiful structure, and wonderfully airy bread.

In addition to the classic stretch and fold, there is a second technique for building structure into your dough without kneading: the coil fold. While a stretch and fold involves pulling the dough upwards along the sides of the bowl, with a coil fold, you work from the center of the dough. This method is particularly popular among bakers who work with very high hydration doughs like ciabatta, focaccia, or high-hydration sourdough bread.

You also start this method with an autolyse.

After the autolyse, add your leavening agent and ten minutes later, the salt. Then, you usually start by performing 1 or 2 rounds of stretch and folds. After that, you perform coil folds.

Here is how it works: you lift the dough with both hands from the center and let the ends fold under themselves. After a fold, let the dough rest for about half an hour. Repeat this until your dough has built up enough tension.

Coil folds are very gentle on your dough. The gluten is strengthened but not disrupted. This gives you a very soft, open crumb.

Many bakers actually combine these two techniques:

• first, stretch and folds at the beginning of the bulk fermentation (the first rise),
• later, coil folds once the dough becomes airier and more delicate.

Do you want bread relatively quickly and without too much effort? Then choose to knead your bread dough with a food processor. When kneading with a food processor, you can skip the autolyse.

Don't just dump all the ingredients into your food processor at once. A good base order helps to develop gluten better and prevents clumps or an overloaded motor.

The most commonly used order is:

1. liquids first (water and optionally sourdough starter)
2. Flour or meal on top
3. Yeast on one side
4. Salt on the other side (separate from the yeast)
5. Possibly some sugar or butter

Add the water to your bowl. Use cold/lukewarm water of about 25 to 30°C for optimal yeast activation. Water that is too cold slows down the rising process, while water that is too hot can kill the yeast cells. Measure the temperature of your water with a thermometer for the best result. Precise weighing is essential.

Next follow the dry ingredients. Start with the flour, then add the dry yeast to one side of the bowl and the salt to the other. By adding the ingredients separately, you avoid direct contact between salt and yeast.

Salt inhibits the action of yeast when they come into direct contact. Therefore, always add salt and yeast to different sides of the mixing bowl, or mix the flour well before adding the yeast.

Start the food processor on the lowest speed so that the ingredients are mixed gently without the flour flying out of the bowl. Let the machine mix for about 5 minutes or until all dry ingredients are fully incorporated and no loose flour is visible.

Knead the bread dough further on low to medium speed for 8 to 12 minutes, depending on your food processor and the recipe. Do not knead at too high a speed: this can heat the dough up too quickly and damage the gluten structure instead of building it up.

Stop the machine occasionally to check the texture of the bread dough. Well-kneaded bread dough feels smooth, elastic, and slightly tacky. Does the dough still stick strongly to the sides of the bowl or does it tear easily? Then the dough needs more kneading time.

After sufficient kneading, your bread dough should be a smooth and supple ball that pulls away from the sides of the mixing bowl. The dough feels elastic and springs back lightly when you press it gently. A slightly tacky feel is normal and even desirable.

Do not add extra flour if the dough is sticky; knead longer or perform a few stretch and folds with wet hands. We will explain this technique later in this article. By not adding extra flour, you keep the ratio of flour in your dough intact, and by giving your dough time, the structure will improve on its own.

To check if your dough has been kneaded enough, perform a windowpane test.

After kneading, take a small piece of bread dough and stretch it carefully between your fingers. If you can stretch it thin enough that it becomes almost transparent without tearing, it is ready. The dough is then sufficiently kneaded and ready for the first rise. Does the dough tear quickly? Then knead for a few more minutes and test again.

Note: are you making whole wheat bread? Then the dough will tear sooner when you perform a windowpane test. That is normal.

There are three phases in the rising of bread dough. The first rise or bulk fermentation, the second rise (proof, which starts after shaping), and the oven spring (rise during baking in the oven). Each phase contributes to the final texture and flavor of the bread.

Letting dough rise is very important for the taste and texture of homemade bread, because yeast or sourdough produces carbon dioxide during the rise. This ensures airy and tasty bread.

An ideal proofing temperature and the right environment are essential for well-risen dough. The temperature has a major influence on the activity of yeast and determines how quickly and evenly the dough rises. For most dough types, the ideal proofing temperature is between 24 and 27 degrees Celsius. By letting the dough rise in a warm, draft-free place, you get an airier result and improve both the structure and flavor of bread, pizza, and other yeast doughs.

The bulk fermentation is the first long rise in which you let the dough rise so that it gains volume and builds structure. The bulk fermentation starts the moment you add the yeast and salt.

The bulk fermentation is also the point where most loaves go wrong. As a beginner, it is very difficult to see when your dough has finished the bulk fermentation.

Let the dough rise until it has doubled in volume. The first rise usually takes 1 to 2 hours, depending on the recipe, the type of yeast used, and the ambient temperature. During this phase, it is important that the dough has doubled in volume before you proceed to the next step. By using a dough proofing box, you can clearly see the volume increase.

Three things influence the temperature of your dough:

• the temperature of your water (water of approximately 24°C)

• the temperature of your room (approximately 24–27°C)

• the temperature of your refrigerator (for later, if you choose a cold second rise)

Our starting point:

• At 24 degrees → approximately 1.5 hours bulk fermentation for standard yeast bread to 3.5 hours bulk fermentation for sourdough bread
• At 18–19 degrees → approximately 3 to 5 hours bulk fermentation for standard yeast bread and 6 to 10 hours (sometimes even 12+ hours depending on your starter)

In the summer, your dough will therefore need less time to rise than during the winter.

While learning to bake, this is the most important thing to learn to recognize.

Under-fermented dough
→ compact bread/compact crumb
→ gummy bread

Well-fermented dough
→ airy
→ beautiful structure
→ springs back when you press it gently

Over-fermented dough
→ collapses more quickly

In doubt? Better to go a little too short than too long.

A slightly over-proofed dough will still make a delicious loaf. An under-proofed dough will result in a loaf that isn't very good. Do you notice that the times in this recipe don't quite seem to work for you? Then try extending or shortening your bulk fermentation by half an hour next time and see what happens. That is the fastest way to learn.

Between the first rise and the final shaping, there is a step that many beginner bakers skip, but which makes all the difference in the final result: pre-shaping and resting the dough.

After the first rise, gently turn the dough out onto a work surface. Shape the dough into a ball by folding the edges toward the center and pinching the bottom closed. You don't need to put the dough into its final shape yet. The pre-shaping is only intended to lightly structure the dough and provide initial tension. Place the pre-shaped dough seam-side down on your work surface and let it rest uncovered for 15 to 20 minutes.

During this rest phase, the gluten that was tightened during shaping relaxes. This makes the dough more supple and easier to shape in the next step. Do you skip the pre-shaping and go directly from the first rise to the final shaping? Then there is a good chance that the dough will spring back and be difficult to shape. The short rest period makes the final shaping much easier and gives your bread a better final structure.

After the rest phase, shape the dough into your desired final form and place it in a baking tin or proofing basket for the second rise. Popular bread shapes include the boule and the batard.

A boule is a round loaf. A boule is ideal for artisanal breads with an open crumb, such as sourdough bread. Because of the round shape, the bread rises evenly, giving you a beautiful dome-shaped top. It is best to let a boule rise in a round proofing basket.

A batard is an oval or slightly elongated shape, a kind of middle ground between a boule and a baguette. The batard is a popular choice for most home bakers because the oval shape offers a good balance between volume and cutting surface. You get nice, even slices, and the bread is easier to slice than a boule. It is best to let a batard rise in an oval proofing basket.

Cover the dough well with a damp cloth to prevent it from drying out and let it proof until it has almost doubled in volume. Check regularly to see if the bread has approximately doubled in size and plan the oven preheating according to the recipe in the meantime. A correct final proof is important for airy bread with a nice crumb structure. Over-proofing can cause the bread to collapse, while under-proofing often results in a compact and dense loaf. Before baking, score the dough with a sharp bread lame, about 0.5 cm deep, so that the bread can expand in a controlled way in the oven. This is also known as oven spring.

In addition to the classic second rise at room temperature, there is a technique that significantly improves both the flavor and the structure of your bread: a cold proof in the refrigerator. With a cold proof, you place the shaped dough covered in the fridge and let it rise slowly for 8 to 16 hours, or even longer.

The low temperature in the fridge slows down yeast activity, causing the fermentation process to proceed much more slowly. This has several important benefits for the final result:

1. The slow maturation gives the bread a richer, more complex, and slightly more characterful flavor (comparable to sourdough).
2. Better shape and crust. The gluten structure firms up in the cold, allowing the dough to hold its shape more firmly.
3. Easier scoring. The chilled exterior of the dough develops a subtle 'skin,' allowing you to score beautiful patterns effortlessly with your bread lame.
4. Flexibility: A cold proof also fits perfectly into a busy daily schedule. You shape the dough in the evening, put it in the fridge, and bake it the next morning whenever it suits you. This way, baking bread fits effortlessly into your daily rhythm without needing to be home all day.

Do you want to leave the dough in the fridge for two nights? You can, especially with a recipe using little yeast. Keep in mind that the dough continues to ferment during a longer cold proof and may develop a slightly more acidic taste, similar to sourdough. Before baking, always check if the dough has risen sufficiently and adjust the baking time if necessary.

Would you like to try a recipe with a cold proof? Then I recommend this recipe:

For a crispy crust, it is important to preheat the oven well to a high temperature, ideally around 230 °C. Bake bread preferably using top and bottom heat for even heat distribution. A cast-iron pan creates an optimal steamy environment and ensures a professional crust and strong oven spring, but a baking sheet with a breadmat, baking dome, or loaf pan is also an excellent alternative.

During the first baking phase, add steam by lightly misting the oven with a spray bottle or by placing ice cubes in a small dish at the bottom of the oven. If you are baking your bread on a baking sheet combined with a baking dome, you do not need to add steam. The baking dome will create steam on its own.

Just before baking your dough, score it with a sharp bread lame so it can expand in a controlled manner in the oven.

Bake the bread for 30 minutes with the lid or steam, and then 15 minutes without the lid for a golden-brown, crispy crust.

After baking, check for doneness by tapping on the bottom of the bread. If it sounds hollow, it is usually well-baked. For extra certainty, you can use a digital thermometer. The ideal internal temperature of bread is usually between 94 and 98 °C.

Baking in the oven often provides an artisanal, crispy crust and a delicious result, while a bread machine is mainly useful for convenience and consistency, but usually produces a less crispy crust.

Remove the bread from the baking pan immediately after baking and place it on a rack to cool completely. Place a clean cloth under the rack to catch any moisture. By placing the bread on a rack, air circulates around the entire loaf, keeping the crust crispy and the crumb firm.

After baking, the process is not yet fully complete. As it cools, the crumb settles further and the flavors distribute evenly throughout the bread. Always let the bread rest well after baking for better texture and a fuller flavor. The more patient you are in this phase, the more you will be rewarded when slicing and tasting.

A common mistake is letting the bread cool flat on the countertop. The bottom of the bread cannot breathe, causing moisture to accumulate and the crust to become soft and sticky. Always use a rack so that air can circulate freely under the bread as well.

It is tempting to slice your freshly baked bread immediately, but patience pays off. As long as the bread is still warm, the crumb is soft and sticky and will not yield clean slices. Wait until the bread has cooled completely for the best result.

Most loaves need at least 1 to 2 hours to cool and rest completely. Larger loaves or loaves with higher hydration may even need 3 hours or more. Place the rack in a draft-free spot so that the hot air can escape gently and the bread cools evenly. Use this time to set the table or prepare a delicious side dish.

Many people think that slicing warm bread is harmless, but it has a major impact on the final result. When you slice bread that is still warm, the moisture escapes from the crumb too quickly, and you get a sticky, undercooked texture that is difficult to slice. Let the bread cool completely before slicing it.

Once completely cooled, you can slice the bread with a good bread knife or a bread slicer for even, neat slices. A bread slicer is ideal if you bake bread regularly and want consistent slices without effort. Slice the bread on a cutting board to protect your countertop.

Freshly baked bread tastes best at room temperature. The flavors then come fully into their own and the texture of both the crust and the crumb is at its best. Serve the bread on the table as an accompaniment to a cozy meal and enjoy something you made entirely yourself.

Homemade bread differs from store-bought bread in that it often contains no preservatives, meaning it goes stale faster. The best way to store homemade bread is to let it cool completely before putting it away. Wrap the cooled bread in a bread bag or wrap it in a clean tea towel to keep it crispy and maintain its freshness.

Do you want to store the bread for longer? Then you can freeze your homemade bread. Fresh bread can be kept in the freezer for up to three months, provided it is well wrapped, for example in portions in vacuum bags. For best results, thaw the bread slowly at room temperature.

Briefly heat stale slices in the oven for a crispy and fresh result. Never store bread in the refrigerator, as this accelerates the staling process. Use a pottery or wooden bread bin for an optimal storage temperature. Slice sourdough bread only on the day of consumption for the best texture.

Avoid using water that is too hot when activating yeast; this will kill the yeast cells.

Use cold water to control yeast activity and better manage rising time.

Avoid direct contact between salt and dry yeast to prevent inhibiting yeast action.

Avoid under-kneading, which leads to insufficient gluten development and weak dough. Perform the windowpane test.

Adding too much flour makes your dough dry and produces heavy bread. Respect the amount of flour in your recipe. Knead longer if your dough is sticky or perform extra stretch-and-folds with wet hands.

Use strong flour (wheat flour or bread flour) with a protein content of 12-13% or more for airy bread. This ensures good gluten development and a light texture.

An overly full proofing bin or proofing basket causes the dough to overflow and lose its shape.

An insufficiently preheated oven results in bread that hasn't risen well.

Avoid opening the oven during the first baking phase to prevent steam loss.

Causes for no (proper) oven spring:

• Insufficient steam in the oven

• Too low oven temperature or insufficiently preheated oven

• Over-proofing (the dough has risen too much before baking)

• Poor or too shallow scoring of the dough

• Insufficient gluten development (weak dough structure)

Start with a simple white bread recipe to master the basic technique.

Try baking whole wheat or brown bread for a more nutritious and flavorful loaf.

Experiment with seeds, nuts, or dried fruit for a personal touch.

Add fresh herbs or spices for aromatic and flavorful bread.

Get inspired by international bread traditions such as focaccia, naan bread, or sourdough. Keep in mind that baking sourdough bread takes longer due to the fermentation process, but the result is worth it. For the experienced home baker, it is a great challenge to try these more advanced breads and further develop your baking skills.

Proudly place your homemade bread on the table as an addition to a pleasant meal; it is not only wonderful to make, but also to share and present.