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Home > Bread baking

Bread baking

Preparation

Gather ingredients: flour, water, yeast, salt, and any other desired additions (e.g., sugar, butter, herbs)

Measure ingredients accurately using a kitchen scale or measuring cups

Prepare your workspace: clean the countertop and gather necessary tools (mixing bowls, measuring spoons, whisk, etc.)

Mixing

Combine dry ingredients: flour, yeast, and salt in a mixing bowl

Mix thoroughly to ensure even distribution of yeast and salt

Gradually add water to the dry mixture, stirring with a spoon or your hands until a dough forms

Kneading

Transfer the dough to a floured surface

Knead the dough for about 10 minutes until it becomes smooth and elastic

Add flour as needed to prevent sticking, but avoid adding too much

First Rise

Place the kneaded dough in a lightly greased bowl

Cover the bowl with a clean kitchen towel or plastic wrap

Let the dough rise in a warm, draft-free area until it doubles in size (about 1-2 hours)

Shaping

Punch down the risen dough to release air bubbles

Turn the dough out onto a floured surface and shape it into the desired form (loaf, rolls, etc.)

Place the shaped dough into a prepared baking pan or on a baking sheet

Second Rise

Cover the shaped dough again with a towel or plastic wrap

Allow it to rise again until it has puffed up (about 30-60 minutes)

Baking

Preheat the oven to the appropriate temperature (usually around 375°F to 450°F or 190°C to 230°C)

Optional: score the top of the dough with a sharp knife for decoration and to help with expansion

Bake the bread in the preheated oven until golden brown and sounds hollow when tapped on the bottom (about 25-45 minutes, depending on the type of bread)

Cooling

Remove the bread from the oven and let it cool in the pan for a few minutes

Transfer the bread to a wire rack to cool completely

Slice and enjoy once cooled!

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