Bake Bread
Flour, water, salt, yeast. Four ingredients, infinite satisfaction. A simple white loaf teaches you about gluten development, fermentation, and oven behaviour. Once you can bake bread, you understand cooking at a deeper level.
Clear, calm, scientific approach to a first loaf. Excellent explanations of why each step matters.
Weigh your ingredients (don't use cups). Baking is chemistry, accuracy matters. A basic digital scale is essential.
Water temperature matters: 35-40°C (warm, not hot) activates yeast without killing it. Test on your wrist, it should feel warm, not burning.
Don't add extra flour if the dough is sticky. Sticky dough makes better bread. Use wet hands instead.
A Dutch oven (casserole pot with lid) creates a steam environment in your oven, giving you a crispy professional crust at home.
Weigh: 500g strong white bread flour, 7g instant yeast, 10g salt, 325ml warm water (35-40°C)
Mix flour, yeast, and salt. Add water. Stir until a shaggy dough forms
Knead on a floured surface for 10 minutes until smooth and elastic (windowpane test)
Place in an oiled bowl, cover with cling film or damp towel. Rise 1-2 hours until doubled
Punch down gently. Shape into a round or oblong loaf
Place on a floured baking tray or into a floured proving basket
Second rise: 30-45 minutes until puffy
Preheat oven to 230°C (or 210°C fan). If using a Dutch oven, preheat it too
Slash the top with a sharp knife or razor blade. This controls how the crust opens
Bake 25-30 minutes until deep golden and hollow-sounding when tapped on the base. Cool on a wire rack
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