Baking & Dough
Bread
flour, water, yeast, and the patience to let it rise.
My video walkthrough is coming soon
Until then, the notes below are what I’d tell you if you were standing in my kitchen.
Bread is flour, water, salt, yeast, and time. The dough does most of the work. Your job is patience and a warm spot, and the payoff is a crackly crust with a soft, chewy middle.
Do this
- Let the dough rise until it's puffy and doubled. Warmth speeds it up and the fridge slows it down, so you can work it around your day.
- Knead it, or give it a few rounds of stretching and folding. That builds the gluten, which is what gives bread its chew.
- Let it cool before you slice. The inside is still setting as it rests.
Watch out for
- Don't rush the rise. Dough that goes in too early bakes up dense, and more time fixes almost everything.
- Don't drown it in flour while you shape it. A light dusting is plenty, and too much dries it out.
- Don't cut into it hot, no matter how good it smells. Give it at least twenty minutes, or the middle turns gummy.
Remember
Time is the ingredient. Let it rise fully and cool fully.
Recipes that build this skill
Recipes for this one are on the way. Until then, the notes above will get you started.
Ready to practice?
You learn bread in the kitchen, not on a screen. Cook something that uses it, tap “I made it,” and it’ll show up on your journey.