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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