Baking bread at home is a blend of science and art, where small details can make or break your loaf. Here’s what you need to master:
Ingredient Precision
Flour matters—use high-protein flour (11-13% protein) for chewy crusts like sourdough, and all-purpose for softer loaves. Check yeast freshness: expired yeast fails to rise. Warm liquids (30-38°C) activate yeast without killing it; too hot, and your dough stays flat. Salt regulates fermentation—1-2% of flour weight enhances flavor without inhibiting yeast.
Kneading & Gluten Development
Knead until the dough forms a smooth "windowpane"—a thin film that doesn’t tear easily. Under-kneading leads to dense bread; over-kneading makes it tough. Add fats like butter only after gluten starts forming, or they’ll coat proteins and block gluten development.
Fermentation Control
Let dough rise in a warm (28-32°C), humid space—oven with a bowl of hot water works. It’s ready when doubled in size and a finger poke leaves a slow-rebounding indent. Over-fermentation causes sour, collapsed loaves; under-fermentation results in tight, heavy texture. Punch down gently to release gas, then rest briefly before shaping.
Baking Tricks
Preheat the oven thoroughly—cold ovens ruin rise. Score crusts with a sharp blade before baking to guide expansion. For crisp crusts, spritz the oven with water at the start. Bake until golden; tap the bottom—hollow sounds mean it’s done. Cool completely on a rack before slicing to set crumb structure.
Nail these details, and your kitchen will fill with the aroma of bakery-worthy bread.