Mastering the Art of Baking Bread from Scratch

Theme: Mastering the Art of Baking Bread from Scratch. Welcome to a warm, flour-dusted corner of the internet where patient hands, bubbling starters, and the hum of a preheating oven turn simple ingredients into comfort and celebration. Stay, read, and share your bakes with our community.

The Science Behind Flour, Water, Yeast, and Salt

Proteins in wheat—gliadin and glutenin—form gluten when hydrated and worked, creating the stretchy network that traps gas. Learn to balance strength and extensibility to achieve open crumb without sacrificing sliceable, sandwich-friendly structure.

From Flour to Flavor: Building a Sourdough Starter

Day-by-Day: A Gentle Routine

Mix equal parts flour and water by weight, and feed daily until the culture reliably doubles. Expect a quiet period around days three to four, then a surge of activity that smells clean, tangy, and slightly fruity.

Feeding, Peak, and Timing Your Mix

Use your starter at peak, when domed and airy. Adjust feeding ratios to match your schedule and kitchen temperature. A thicker starter ferments slower; a looser one speeds up, helping you target evening or morning bakes.

Anecdote: Naming the Starter

I once named a starter “Edison” because it failed a dozen times before lighting up the kitchen. When it finally doubled in four hours, the first loaf sang on cooling, a crisp whisper that felt like a standing ovation.

Kneading, Folding, and Developing Strength

Stretch and Fold vs. Slap and Fold

Stretch and folds, done gently during bulk, distribute gas pockets and align gluten without tearing. Slap and fold adds speed when working high-hydration doughs. Choose based on dough feel rather than rules printed in a recipe book.

The Windowpane Test: Trust Your Senses

A thin, translucent windowpane suggests sufficient gluten development, but don’t ignore touch. Dough should feel elastic yet supple. Overworking can tighten the dough, making shaping difficult and trapping gas unevenly in the final crumb.

Coil Folds for Delicate Strength

Coil folds lift dough from beneath, allowing gravity to tuck it onto itself. This move builds strength without degassing excessively, resulting in a lofty, even crumb and delightful oven spring that feels almost inevitable.

Fermentation and Proofing: Timing That Tastes Like Patience

Look for 60–80% rise, smoother surface, and a softly domed top. Poke tests should spring back slowly. These signals tell you more than any timer ever will, especially when humidity and flour vary between kitchens.

Fermentation and Proofing: Timing That Tastes Like Patience

An overnight proof in the refrigerator slows fermentation, concentrates flavors, and enhances scoring. It also makes a busy schedule manageable, turning the morning bake into a calm, fragrant ritual instead of a rush.

Creating Surface Tension

Tension keeps gas inside during oven spring. Pull the dough against the bench to tighten the skin without tearing. A taut surface helps hold shape, supports higher loft, and produces an elegant, evenly caramelized crust.

Scoring for Expansion and Art

A decisive main score guides expansion, while decorative cuts add personality. Angle the blade slightly to create a raised ear. Practice on chilled dough for smoother lines and cleaner reveals that make every loaf photograph beautifully.

Bannetons and Clever Alternatives

No banneton? Line a bowl with a well-floured kitchen towel or rice-floured cloth to prevent sticking. Choose shapes that support your goals, from rounded boules to sleek bâtards perfect for sandwiches and morning toasts.

Baking for Crust, Crumb, and Aroma

Steam delays crust setting, allowing the loaf to expand fully. A preheated Dutch oven traps natural moisture. Alternatively, introduce steam with a tray of hot water or lava rocks for dramatic bloom and a lacquered finish.

Flavor Variations and Whole-Grain Adventures

Blend bread flour with whole wheat, rye, or spelt for deeper flavor and nutrition. Adjust hydration upward as whole grains absorb more water. A touch of malted barley flour can encourage color and a toasty, complex aroma.

Flavor Variations and Whole-Grain Adventures

Toast seeds before mixing to heighten aroma. Fold in herbs, olives, or grated cheese during lamination or early folds to prevent tearing. Keep inclusions evenly distributed so each slice tells the same delicious story.