How to Bake Bread from Scratch

Steps

1. 
   1

   Choose Your Flour

   Bread flour with higher protein content produces better gluten development. For beginners, all-purpose flour works fine. Whole wheat adds flavor but requires more hydration.

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   2

   Understand the Ingredients

   Traditional bread has only four ingredients: flour, water, yeast, and salt. Optional additions like sugar, butter, or milk change the texture and flavor.

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   3

   Use the Right Yeast

   Active dry yeast requires proofing in warm water. Instant yeast can be mixed directly into dry ingredients. Fresh yeast must be dissolved in liquid.

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   4

   Measure by Weight

   Use a kitchen scale to measure ingredients in grams for accuracy. Volume measurements vary widely and can ruin your bread.

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   5

   Mix the Ingredients

   Combine flour, yeast, and salt in a large bowl. Add water and mix until no dry flour remains. The dough should be shaggy and sticky.

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   Let the Dough Rest

   Cover the bowl and let the dough rest for 20-30 minutes. This autolyse period allows flour to fully absorb water and begins gluten development.

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   7

   Knead the Dough

   Knead the dough on a floured surface for 10-15 minutes until smooth and elastic. Push, fold, and turn the dough repeatedly to develop gluten.

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   8

   Test the Gluten

   Perform the windowpane test — stretch a small piece of dough. If it stretches thin enough to see light through it without tearing, the gluten is developed.

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   9

   First Proofing

   Place the kneaded dough in a lightly oiled bowl, cover tightly, and let rise at room temperature until doubled in size — usually 1-2 hours.

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    Punch Down and Shape

    Gently deflate the dough and turn it out onto a floured surface. Shape it into a round or loaf shape, keeping the surface tight and smooth.

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    Second Proofing

    Place the shaped dough on a parchment-lined baking sheet. Cover and let rise again until nearly doubled — about 30-60 minutes.

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    12

    Preheat the Oven

    Preheat your oven to 425°F (220°C) at least 30 minutes before baking. Place a Dutch oven or baking stone inside to preheat as well.

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    13

    Score the Loaf

    Use a sharp knife or bread lame to score the top of the loaf. Scoring controls how the bread expands during baking and creates a beautiful pattern.

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    14

    Bake with Steam

    Place the loaf in the preheated Dutch oven. Add 1/4 cup of boiling water to a tray below for steam. Steam creates a crisp, shiny crust.

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    15

    Bake to Golden Brown

    Bake for 20-30 minutes until the crust is deep golden brown and sounds hollow when tapped. The internal temperature should be 190-210°F.

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    Cool Before Cutting

    Remove the bread from the oven and let it cool on a wire rack for at least 1 hour. Cutting into hot bread releases steam and creates a gummy texture.

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    17

    Listen for the Crunch

    A perfectly baked loaf has a crackly, resonant crust. Tap the bottom — it should sound hollow, like a drum, indicating even baking throughout.

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    18

    Store Properly

    Store bread at room temperature in a paper bag or bread box. Avoid plastic bags which trap moisture and make the crust soft. Bread freezes well for up to 3 months.

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    19

    Try No-Knead Method

    For an easier approach, try the no-knead method: mix flour, water, yeast, and salt, and let it rise for 12-18 hours. The long fermentation develops gluten naturally.

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    20

    Experiment with Add-ins

    Add seeds, nuts, dried fruit, or herbs to your dough for variety. Fold add-ins in during the shaping stage to distribute evenly.

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    21

    Adjust for Humidity

    Flour absorbs more moisture on humid days. If your dough seems too dry, add water gradually. If too wet, add flour. The dough should be tacky but not sticky.

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    22

    Learn to Read the Dough

    With practice, you will learn to tell when the dough is ready by feel — smooth, elastic, and springing back when pressed. Experience beats exact timing.

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    Keep a Baking Journal

    Record your ingredients, timings, and results. Baking is both science and art, and tracking your process helps you improve consistently.

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    24

    Practice Regularly

    Bread baking improves with practice. Bake one loaf per week, varying techniques and ingredients. Each loaf teaches you something new.