How To Make Bread At Home For Beginners

How To Make Bread At Home For Beginners

Freshly baked bread is delicious and comforting. As more people now spend more time at home, many people find solace in the art of turning simple ingredients such as flour and water into genuinely magical things. In this publication, you’ll learn how to make bread at home for beginners.

Baking at home is not just a way to expand resources and avoid trips to the grocery store. It is also a way to do something constructive while maintaining social distancing. Kneading dough is also an excellent way to reduce stress, and now many people may find it very comfortable. However, even though the bread is delicious, a failed attempt can be a disappointing waste of ingredients and time. 

Today Food discussed with some professionals what the first-time bread maker needs to know before heating the oven. 

The four key ingredients

The best bread is usually the simplest. The nice part about making your bread at home is that you know exactly what’s in it. Knowing that your Food does not contain preservatives, any additional sugars, or other additives is a big attraction for many people who start baking. 

What you need to start with is the four essential ingredients (flour, water, salt, and yeast), but the type and measurement of each will be different depending on the desired result. “Any good bread, whether it comes from an artisanal bakery or your home, is made from these four ingredients. Marburg recommends that novice bakers start with high-protein bread flour. 

Use grains as you please, keep the total weight of the flour the same-about four and a quarter cup-and mix and match the flour combination to achieve your desired result. Famous grains include rye, whole grains, semolina, or spelled. 

What tools do you need to make bread at home?

All you need is a good mixing bowl, a smooth surface for kneading and processing bread, a bread pan, and a measuring device. I say equipment because, of course, you can use basic volume measurement methods, a cup of flour, a teaspoon of salt, etc., to make bread successfully, but the ideal way to get consistent and delicious results is to bake by weight. 

If you are ready for the bread-making game, Then when baking at home, a suitable kitchen scale is a handy tool. Also, if you don’t have a stand mixer, don’t be afraid of baking. Hand mixing is my favorite part of bread baking and the fastest way to get familiar with the dough. If you plan to make baking stones a regular hobby, investing in baking rocks is a good idea. 

They are not too expensive, but very heavy. Baking bread in a Dutch oven is a great way to get started. Although there are some recipes for no-kneading bread, kneading usually plays an essential role in getting the right texture.

Kneading the dough to make bread at home?

When kneading the dough, please work on a lightly floured surface. Fold the farthest side of the dough toward you, and then press the dough down with your palm to pull it back. Turn the dough a quarter turn and repeat. After a few minutes, the dough should change from a sticky state to a smooth and easy-to-use form. 

An excellent method to tell if the dough is well kneaded is to perform a window glass test. So, get a small amount of dough and stretch it into a square with your finger. So, if the dough is kneaded well enough, it should be able to become very thin without breaking. 

If the dough tears easily in your fingers, continue kneading. If you mix the dough by hand, it is unlikely to overuse it. However, it is possible. If you are kneading the dough, it does not seem to be stretched and will bounce back quickly, or it is difficult for you to fold the dough onto yourself.

Proofing dough 

When you start using freshly mixed dough, you may worry about how sticky it looks. Do not worry and combat the urge to add more flour to the dough. Proofing the dough (allowing it to rest and ferment) seems to be a step that somebody can skip when optimizing the time, but it is essential. When making the dough, it should always feel firm, with air and bubbles in it. It should not feel like it is on the verge of collapse or as a delicate souffle. It should be soft and elastic. 

If it feels dense, it will take longer to prove. If it is exquisite, it proves too much. Novice bakers should follow any recipes they use as strictly as possible, and as they become more comfortable, they can adjust the proofing time according to the results they want.


  • 1 cup all-purpose flour 
  • Three ¼ cups of high protein bread flour 
  • Two ¼ teaspoons active dry yeast 
  • 1 1/3 water cop
  • 1 ½ teaspoon sea salt 

Preparing method

  • Mix the water and yeast in a medium-sized mixing bowl and let the yeast “flower” for about 10 minutes. The yeast will completely dissolve, and you will see tiny bubbles or cream/foam texture in the water.
  • Add flour to the fermented water and mix well. 
  • Complete the bowl with a wet towel, and then rest for 5 minutes.
  • Sprinkle salt on the top of the dough and start working. Using your fingertips, pour the salt into the dough, and then begin to fold the edges of the dough until it starts to become smooth.
  • When the dough is smooth and free of salt, put it in a clean, lightly smeared bowl. Complete it with a damp cloth and place it in a hot place of the house (or proofing drawer, if available). Take about 30 minutes, or till its size approximately doubles.
  • Press the dough down and place it on a lightly floured surface. Separate the dough into a bit of a rectangle. Fold both sides of the dough to the center, overlapping by one-third. Next, fold up the bottom third of the dough and fold the top third down to form a comfortable dough bag. 
  • Tighten all seams and place the dough in a greased bread pan.
  • Let the dough sit in a warm environment for 1 hour or until the bun’s size doubles again. 
  • Preheat the oven to 400 F. 
  • Nicely use a wather spray on top of the bread, and then bake the center rack on the baking tray for about 1 hour. 11. When finished, gently remove the bread from the pan. Let it gt colder on a metal rack before cutting.
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