How to Make Homemade Bread: Step-by-Step Recipe

Ingredients

• 500 g strong bread flour
• 10 g dry or fresh baker’s yeast
• 300 g warm water
• 10 g salt

Strong bread flour is rich in gluten, which gives the dough structure. If using fresh yeast, keep it refrigerated and check that it has not expired.

How to Make Homemade Bread

1. Activate the yeast. Stir the yeast into the warm water and leave it for about 10 minutes. Avoid very hot water, which can damage the yeast.
2. Mix the dough. Place the flour in a large bowl and add the salt. Make a well in the center, then gradually pour in the yeast mixture while mixing by hand.
3. Adjust the consistency. Continue mixing until the dough comes together and pulls away from the bowl. Add a small amount of flour if it is excessively wet or a little water if it is too dry. The finished dough should feel soft without sticking heavily to your hands.
4. Knead. Transfer the dough to a lightly floured surface. Stretch it away from you, fold it back over itself, and repeat for about 15 minutes.
5. First proof. Put the dough in a clean bowl lightly coated with oil. Cover it and leave it in a warm place for about 1 hour, or until doubled in size.
6. Shape and proof again. Gently knead the dough with circular motions, folding the edges toward the center. Shape it into a round or elongated loaf and place it on a baking tray. Cover with a clean cloth and leave it to rise for another 50 minutes.
7. Prepare the oven. Place a smaller heat-safe tray containing about 1 cup of water on the bottom rack. Preheat the oven to 250°C.
8. Score and bake. Make one or more shallow cuts across the top of the loaf. Bake for 20 minutes, then carefully remove the water tray. Reduce the temperature to 200°C and bake for another 15 minutes.
9. Check for doneness. Tap the loaf with your knuckles. It should sound hollow.
10. Cool completely. Transfer the bread to a wire rack and allow it to cool fully before slicing so its interior can finish setting and release excess moisture.

Common Bread-Making Problems

The dough did not rise

Check whether the yeast has expired. Water that is too hot can kill the yeast, while a very cold room can slow fermentation considerably.

The loaf is overly airy or sponge-like

The dough may have proofed for too long. Watch for it to approximately double in size rather than relying only on the clock.

The bread is damp inside

It may need more baking time, or it may have been sliced before cooling completely. Let the loaf cool fully before eating.

The crust is too hard

Too much moisture in the oven can produce an excessively thick or hard crust. Use only a modest amount of water for steam and remove the water tray after the first stage of baking.

The loaf is dry and rough

Using too much flour, baking at excessive heat, or leaving the bread in the oven too long can dry it out.

The center is raw

Check the accuracy of the oven temperature and make sure the baking tray transfers heat effectively. If necessary, return the loaf to the oven for a few more minutes while watching it closely.