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In this blog post, I'll show you step-by-step how to bake truly good bread. This blog post is perfect for beginning home bakers who want to bake their own bread. Just use yeast. And don't be put off if you're only interested in sourdough, because yeast has gotten a bit of a bad rap in the bread-baking world, and that's really not justified. It's actually the perfect starter for beginners, and then you can transition to baking bread with a sourdough starter.
In this blog post, I'll explain step-by-step how to bake bread, so anyone who wants to can get started right away. No complicated baker's jargon, just: this is what happens, this is why you do it, and this is how you can do it at home.
Why it's better to start with yeast as a beginner
Sourdough has become incredibly popular in recent years. And rightly so, because it's fantastic. The taste, the process, the craft. But every week I get messages from people with questions like: "Help, my starter is dead," "Why isn't my dough rising?" and "When is my starter strong enough?" And that's precisely why I always advise beginners to start with yeast.
Not because sourdough is better or worse. But because sourdough requires an extra step.
To start baking your own bread, it's best to first learn these four basic skills:
how a dough should feel
what rising actually is
how fermentation works
how to shape a loaf
Learning how to let dough rise is essential for baking light bread. By properly understanding how dough rises, you'll ensure your bread has a beautiful, airy texture.
Then it's helpful to learn that first, without the extra step of a sourdough starter. First, the basics. After that, sourdough doesn't become difficult, but rather enjoyable.
And the beauty is: in this method we use so little yeast and give the dough so much time, that you get almost the same benefits as with sourdough:
more flavor
better structure
more digestible bread
You basically learn the same process, without the risk of your starter “dying” in your fridge 😄
The basics of bread: you can bake anything with these 4 ingredients
My basic bread baking recipe consists of only four ingredients:
Flower
Water
Salty
A leavening agent (in this case yeast)
For a standard loaf of bread, you usually use 500 grams of flour. You can also use all-purpose flour, such as wheat flour or spelt flour , which gives the bread a different flavor and nutritional value. The difference between all-purpose flour and plain flour is that plain flour is ground more finely and contains less bran, while plain flour is coarser and contains more fiber.
Four simple ingredients are all you need. No enhancers, no additives.
Flower
Flour largely determines how much water your dough can handle and how firm your bread will be. If you use a different flour than I do, your dough might need to be a little wetter or drier. That's not a mistake; it's normal.
Water
Water binds everything together and starts the process of gluten formation.
Salty
For flavor, but also to keep your dough firm. I use baker's salt for this.
Yeast (in this recipe)
Not to make your bread puff up as quickly as possible, but to initiate a slow fermentation process. And that slow process is precisely where the magic lies. By using little yeast and giving your dough plenty of time, you get more flavor, your bread becomes easier to digest, and your dough develops structure naturally. Without having to knead endlessly.
In this recipe, I'm using dried yeast . Dried yeast has a long shelf life and is easy to work with, making it ideal for home bakers. It's easy to measure, and you probably always have it on hand. Sometimes you see bakers use fresh yeast, which people often think is better. In fact, it's a less pure form, but traditionally, it was widely used in bakeries because it's inexpensive.
What do you really need to bake good bread?
You don't need a professional bakery, but there's one thing that really makes a difference: an oven that stays consistently hot. Before you start baking bread, it's important to always preheat the oven properly. Heat the oven as high as possible, preferably to 250 degrees Celsius, before putting the bread in. Can you do it with a lower oven? Absolutely, but don't expect the same results if your oven only reaches 200 degrees Celsius. It's worth checking your oven's temperature with a thermometer; it might say it can reach 230 degrees Celsius, but in reality, it's only 200 degrees Celsius.
Use a sheet of parchment paper on the baking sheet or in the baking pan to prevent the bread from sticking and to make it easier to remove. As a sustainable alternative, you can also use a bread mat , which is reusable again and again.
Types of bread: variety for every taste
Baking bread is truly an adventure, and believe me, there are so many delicious breads to discover. Whether you prefer a light white bread, a hearty whole wheat bread, or the distinctive flavor of sourdough, there's sure to be a bread that perfectly suits your taste. White bread is known for its soft crumb and mild flavor—perfect for a fresh roll for breakfast (we always spread some butter and jam on it). Whole wheat bread is packed with fiber and has a rich, nutty flavor that pairs beautifully with savory toppings. And then there's sourdough bread, made with a natural yeast culture—it has that characteristic, slightly tart flavor and that wonderfully crispy crust that simply makes you happy. By experimenting with different flours and recipes, you'll discover which bread becomes your absolute favorite. This way, baking bread is always surprising and, above all, incredibly delicious!
The recipe for this basic bread
For one loaf I use:
- 500 grams wild-farmed flour t65
- 360 grams of water of approximately 24 degrees
- 10 grams of salt
- 1 gram of yeast
That might not seem like much yeast. And it is, but it's precisely this that gives your dough time to develop flavor and build structure. If you use a different flour than I do, you might need a little more or a little less water. So don't think of this recipe as something that has to be "just right," but rather as a very reliable starting point.
Step 1: Autolysis, the moment when your dough improves on its own
We'll start very simply with just flour and water. Mix briefly until you no longer see any dry bits.
It doesn't have to be a perfectly smooth dough. You don't need to knead it, but you do need to mix it well so all the flour can absorb the liquid. Then let it sit for 30 minutes. That's it.
During those 30 minutes, something important happens: the proteins in the flour naturally begin to form gluten. Your dough becomes smoother, less sticky, and stronger, without you having to do anything.
Merel Graven
Many recipes involve mixing everything together at once and kneading intensively. This also happens frequently in bakeries, where speed is crucial. But we choose to take time. Time adds flavor. Time adds digestibility. Time makes the process smoother.
Step 2: Add salt and yeast
After autolyzing, add the salt and yeast. You can do this at the same time, as long as you mix well afterward.
Weighing 1 gram of yeast is difficult with a regular kitchen scale. I used to always use a quarter teaspoon, until I started using a precision scale and discovered that was actually too much. Since then, I simply weigh it.
You can mix it by hand or with a food processor; either is fine. Mix until everything is evenly distributed throughout the dough. From this point, the bulk rise begins.
Step 3: The bulk rice, this is where things usually go wrong (and how to prevent it)
The bulk proof is the first long rise in which the dough rises, giving it volume and structure. This is also the point where most breads fail. As a beginner, it's very difficult to tell when your dough has finished the bulk proof.
Merel Graven
I recommend that beginners work with both time and temperature. This way, you have parameters that help you determine how long your dough needs to rise. Temperature determines your rise time.
Three things affect the temperature of your dough:
the temperature of your water
the temperature of your room
the temperature of your refrigerator (for later)
My starting point:
- At 24 degrees → approximately 3.5 hours bulk rise
- At 18–19 degrees → about 4.5 hours bulk rise
This gives you something to work with. Is it warmer or colder where you are? Then your rice will be shorter or longer. And that's normal.
Under- or over-fermented dough
When learning to bake, this is the most important thing to recognize.
Under-fermented dough
→ compact bread/ compact crumb
→ gummy bread
Well-fermented dough
→ airy
→ beautiful structure
→ springs back when you push it gently
Over-fermented dough
→ sinks faster
In doubt? It's better to go a little too short than too long.
A slightly too long rise will still result in a delicious loaf. A too short rise will result in a bland loaf. If you notice that the times in this recipe aren't quite right, try extending or shortening your bulk rise by half an hour next time and see what happens. That's the quickest way to learn.
During bulk production: stretch & fold and coil folds
During the bulk rise, we'll help the dough strengthen a few times, about every 45 minutes . You'll do a stretch & fold or a coil fold. I'll explain both techniques below; choose the one that appeals to you most. With a stretch & fold or a coil fold, it's important to handle the dough gently so you don't disrupt the structure or tear the gluten. Work with slightly damp hands to prevent sticking and don't try to force the dough. If you feel resistance, that's a sign that the dough has already built up tension.
With a stretch and fold, you gently pull one side of the dough up and fold it over the middle. Repeat this all the way around (usually on all four sides) to build up tension in the dough.
To coil fold , lift the dough in the middle, folding the ends under the dough, and then gently fold it back. Rotate the bowl a quarter turn and repeat one or two more times. This technique is especially helpful with wetter dough, as it stretches less and retains air better.
After each round of folding, you'll notice the dough feels smoother, more elastic, and stronger . It holds its shape better and sags less. If your dough feels tight and strong, simply leave it alone until the next round. As the bulk rise progresses, you'll usually need fewer rounds of folding because the dough will have built up sufficient tension naturally.
The purpose of these steps is not to squeeze out air, but rather to build structure and tension, so that the dough rises nicely during baking and you get an open crumb and a crispy crust .
Step 4: Pre-shape and rest
After the bulk rise, turn the dough out onto your work surface. Briefly ball it up and then let it rest for 15 minutes. This rest makes the dough easier to shape later. Then, return the dough to the work surface to shape it completely before baking.
Step 5: shaping the dough
Now you're going to shape the bread. This can be done in several ways. Importantly, you'll need to apply tension to the outside of the dough. This tension ensures that your bread rises upwards instead of spreading out to the side. Then, place the dough in a rising basket, seam-side up.
Don't have one? Then a bowl lined with a tea towel will work just fine. But there's a reason bakers use proofing baskets: they provide just the right amount of support for your dough.
Step 6: the cold rice in the refrigerator
This is one of the most enjoyable steps in the whole process. You cover your shaped dough and leave it there overnight. And the best part is, it doesn't matter whether you do this in the afternoon or evening. You can bake the bread the next morning for a deliciously fresh result. Simply bake it the next day whenever it's convenient for you.
Want to give it a couple of days? Give it a try. Worst case scenario, your bread will be slightly over-fermented. And that's another learning experience. Baking bread only becomes truly relaxing when you realize it fits into your rhythm, rather than the other way around.
