Baking your own bread may sound complicated, but with a few basic ingredients and some patience you can get surprisingly far. In this blog we take you step by step: from weighing flour and water to kneading, proofing and baking a light loaf with a beautiful golden-brown crust.
You don't need a professional bakery – just an oven, a mixer with dough hooks and a little attention to the process. We not only explain what you need to do, but also why you do it. That way you understand what happens during kneading (gluten formation), why proofing is so important and how to prevent your bread from sticking to the pan.
Whether this is your very first loaf or a new attempt after a less successful result: with this foundation you’ll learn how to bake a sturdy, airy and flavorful loaf at home.
Gather everything you need:
Let’s check if you have everything:
- oven
- oven gloves or two towels
- mixer with dough hooks
- mixing bowl
- scale
- oil, any kind (but not motor oil)
- optional and handy: a rolling pin