Baking & Dough

Bread

the slow magic of flour, water, and time.

Haley’s walkthrough is coming soon

She’s filming a short video for this one. Until then, her notes below have you covered.

Bread is flour, water, salt, yeast, and time. The dough does the work, so your job is mostly patience and a warm spot.

Do this

Give the dough time to rise until it is puffy and doubled. Warmth speeds it up, the fridge slows it down.
Develop the gluten by kneading or with a few folds. That is what gives bread its chew.
Let it cool before slicing. It is still finishing on the inside as it rests.

Do not rush the rise. Underproofed bread is dense, and time fixes almost everything.
Do not drown it in flour while shaping. A little is fine, too much dries it out.
Do not slice it hot out of the oven, however tempting. Give it at least twenty minutes.

Remember

Time is the ingredient. Let it rise fully and cool fully.

New recipes for this skill are on the way. In the meantime, the notes above will serve you well.

Ready to practice?

The fastest way to learn bread is to cook it. Make something, tap “I Made It,” and watch this skill grow on your journey.