Bread- How Is It Made? | From Flour Up

How Bread Gets Made At Home: Step-By-Step

Flour, water, yeast, and salt look plain on paper. Together, they turn into a loaf with crunch, chew, and aroma. The method below keeps the process tidy and repeatable.

1) Measure By Weight

Use a digital scale. Baker’s percentages keep ratios steady even when you tweak batch size. Start with a simple mix: 100% flour, 60–65% water, 2% salt, and 0.2–1% yeast, depending on schedule.

2) Mix And Rest

Combine ingredients until no dry bits remain. Let the shaggy mass rest for 15–30 minutes. This pause, often called autolyse when salt and yeast wait outside, lets flour hydrate and shortens kneading time.

3) Develop Strength

Knead by hand, use stretch-and-folds, or run a stand mixer on low. The goal is a smooth, elastic dough that resists tearing. Windowpane tests help, but feel matters just as much.

4) First Rise

Set the bowl in a draft-free spot. Room temperature speeds things up; a cooler room trades time for flavor. Let the dough grow by half to double in volume, then gently deflate.

5) Shape

Turn the dough onto a light dusting of flour. Pre-shape into a round, rest for ten minutes, then tighten the surface and set into a pan or a floured basket seam-side up.

6) Final Proof

Watch the dough, not the clock. When a fingertip leaves a slow springing dent and the loaf feels bouncy, it’s ready for the oven.

7) Bake

Preheat hot. A Dutch oven or added steam helps the crust bloom. Bake until deep brown and the center hits about 93–96°C (200–205°F). Cool on a rack before slicing so the crumb sets.

Core Stages And What’s Happening

Knowing the “why” makes every tweak easier. This quick table maps the flow from mix to slice.

Once you have a feel for these steps, you can start tailoring formulas, timing, and temperature for the crumb and crust you like. The neat part: the same base method works across pans, rounds, and free-form loaves.

If you want a refresher on structure, skim our take on gluten development in doughs after your next bake; it pairs nicely with practice.

Ingredients: What Each One Does

Flour

Protein content sets the ceiling for strength and chew. Higher-protein bread flour soaks more water and makes taller loaves; lower-protein all-purpose flour stays tender. Whole grain flour brings bran, which cuts some strands and asks for extra hydration.

Water

Water builds the network. Warmer water moves the clock faster; cooler water slows it down. Start around room temperature and adjust to match the schedule you want.

Yeast Or Starter

Instant yeast mixes straight in and works fast. Active dry yeast likes a brief soak. A live starter brings wild yeast and bacteria that add nuance and keeps bread fresh longer.

Salt

Salt seasons the crumb and reins in yeast activity. Add too little and dough balloons early; add too much and it drags. Two percent of flour weight lands well for most formulas.

How Dough Hydration Shapes Texture

Hydration steers texture. Lower bands bake up tight and slice clean for sandwiches. Mid-range brings a balanced crumb with some chew. High bands invite open holes and a glossy interior. The card at the top lists common ranges.

Timing And Temperature Cues

Dough signals guide the clock. Warm kitchens shorten bulk rise. A cooler night buys time for flavor. Thickness of the loaf and pan type change bake length. Aim for a deep hue, then check the center temp near the end.

Food Safety And Handling

Raw flour isn’t a ready-to-eat ingredient. Avoid tasting dough or letting kids play with it, and bake recipes through to doneness. Wash hands and tools after mixing and shaping to keep the kitchen tidy.

Shaping Patterns That Work

Pan Loaf

Roll a tight cylinder, pinch the seam, and nestle it seam-down in a greased pan. Proof until the dome sits a finger above the rim, then bake.

Boule

Round the dough with steady tucks until the surface shines. Proof in a floured basket, then tip onto a hot surface, score, and cover for steam.

Bâtard

Pat into a rectangle, fold long sides toward the middle, and stitch tight. The oval shape suits stone baking and makes slicing easy.

Steam, Scoring, And Crust

Steam keeps the surface supple during early minutes so the loaf can expand. A preheated Dutch oven traps steam from the dough. For open bakes, add hot water to a preheated tray or use lava rocks in a pan. Score with a sharp blade to guide the bloom.

Common Pitfalls And Easy Fixes

Every baker bumps into hiccups. Use this table to troubleshoot fast.

Simple Master Formula To Try

Ingredients

360 g water, 600 g bread flour, 12 g fine salt, and 4 g instant yeast.

Method

Mix, rest 20 minutes, then knead for 5–8 minutes by hand or 3–4 minutes on low. Bulk at room temperature until 50–75% larger with light bubbles. Shape a tight loaf, proof until bouncy, and bake at 230°C (450°F) for 25–35 minutes, covered for steam at the start if using a Dutch oven. Cool at least one hour.

Make Flavor With Time

An overnight rest in the fridge builds depth without fuss. Mix in the evening, give a few folds, then chill. Next day, let it warm up, shape, proof, and bake. The cooler rest lowers yeast speed while enzymes unlock simple sugars for browning.

Gear That Helps But Isn’t Mandatory

Scale

Weighing ingredients removes guesswork and keeps hydration steady from bake to bake.

Dutch Oven Or Steam Setup

A heavy pot with a lid traps moisture and heat. If you don’t have one, a preheated stone plus a pan for steam works well.

Thermometer

A quick-read probe confirms doneness and also guides water temperature for mixing.

Care And Storage

Let the loaf cool before bagging. Store at room temperature for two to three days in a bread box or paper bag, then switch to a sealed bag to slow drying. Skip the fridge to avoid rapid staling; freeze slices for longer keeping.

Want more oven control for better rise and color? Try our oven rack positioning guide next time you bake.