7 Bread Baking Tips That Will Transform Your Loaves {But Really}

From instant yeast to machine kneading, these bread-baking tips will make you a pro.

It starts out the same for all of us. In your head, you’re pulling golden, shiny loaves from the oven. Your family is praising you! You’re never going to buy store-bought bread again. You are a true hero.

The reality of it all is…different. Your loaves are…flat? Everything’s a little dense. And your dough has never once, to your knowledge, actually doubled in size.

That’s okay. Bread baking can be easy if you know the secrets. There are secrets. So get ready to learn. Those fluffy, shiny loaves are right around the corner.

1. Use Instant Yeast

You can argue with me or you can buy some and be happy.

You can mix it straight into your flour. No need to dissolve it in water first. This saves time and makes the process simpler, especially for those new to baking. That weird first step in all recipe about mixing things up and letting it foam? You can skip it.

One of the best things about instant yeast? It’s super reliable. If your house is a little too cool it will still work. If your milk is still a little chilly, it will still work. This means no frustrating moments of checking your dough only to see it’s done nothing.

You won’t need to fumble with little packets anymore, either. Buy a pound, pour it into a quart jar, and measure out what you need.

2. Knead by Bread Machine or Stand Mixer

While there’s a certain charm about kneading by hand, using a bread machine or stand mixer is simple better.

First, you must understand that of you knead by hand, it will take at least 20 minutes to get the dough to the correct stage. That is just crazy.

And what usually happens is you start to think that it’s close enough after 10 minutes and you move on. But the gluten is not developed enough! And that’s why your loaves never achieve that perfect fluffy texture you want.

Besides this, it’s:

• Easier on your hands
• Less mess on your countertops
• You can easily double or triple batches

The best benefit, though, is that your loaves will have a better texture. Guaranteed.

3. But don’t bake in the bread machine. Like, ever.

One of the worst things about baking bread in a bread machine is the shape. Sometime you’re just trying to get a basic loaf produced and this won’t bother you. But for storybook loaves, it won’t work.

This rule is the one I bend the most because I have a special that bakes a more traditional shape and sometimes convenience wins.

4. Be Willing to Adjust the Flour and Water

Sometimes (most of the time?) you’ll need to adjust flour or water to get the dough just right, even if you are measuring in grams.

If your dough feels too dense and heavy during the kneading stage, it can slow down the rising process. Think of it as giving the yeast more “work” to do in order to puff up the bread. Dense bread.

On the flip side, a dough that’s too wet can be super sticky and challenging to work with. You’ll likely find it clinging to your hands, the bowl, and just about everything.

So, how do you strike the right balance?

• The Feel Test: When you’re kneading, the dough should feel soft, smooth, and slightly tacky but not sticky. If it’s sticking to your hands or the surface persistently (a little sticking is okay), you might need more flour. Add it a tablespoon at a time until you achieve the right consistency
• Trust Your Instincts: The more you bake, the more you’ll get a feel for what the dough should be like.

5. Follow Your Recipe

You find a recipe for the softest, fluffiest bread, which calls for potato flakes and powdered milk. But you don’t have those. Since you want to eat more whole grains, you substitute some whole wheat flour. And now your loaf is dense and crumbly! What on earth could have happened?

You have now officially driven me to madness.

• Ingredients aren’t just for flour: For instance, sugar isn’t just for sweetness; it contributes to moisture, texture, and browning.
• Special ingredients have a purpose! Ingredients like powdered milk or potato flakes might seem unusual, but they’re in your recipe for specific reasons.
• Different flour makes a big difference. Substituting whole wheat flour for white flour, for instance, doesn’t just change the flavor. Whole wheat flour has a different protein content and includes the bran and germ, which can affect gluten development and moisture absorption. This can result in a denser or crumblier product than intended.

6….But don’t be afraid not to follow it

I know I just said you have to follow the recipe, but you also have to use your head.

• Atmosphere. Your oven’s 350°F might differ slightly from someone else’s, and your kitchen’s humidity and temperature can vary from day to day.
• Visual cues are most important! There’s a reason many recipes include descriptors like “golden brown” or “doubled in size.” These are way more accurate gauges of doneness or readiness than time alone.

If your dough looks super wet or underbaked, add some flour or bake it longer. Use that brain.

7. Flour Quality Matters

Sure there are some liquids and a little salt and maybe some flavoring, but your loaf is almost all flour.

Buy a nice one! I like King Arthur, but it’s not the only good one.😊