There’s something truly magical about a loaf of fresh bread. The crackle of the crust, the warmth in your hands, the smell that fills the kitchen—simple, but deeply satisfying. While great bread may seem like a humble staple, making it really well takes care, patience, and a few bakery secrets. Whether you’re a home baker or just curious about what makes a loaf go from good to great, here’s what it takes to make the best bread.
1. Start with Good Flour
It all begins with quality ingredients, and flour is number one. High-protein bread flour gives your dough strength and structure, which means better rise and a chewier texture. For sourdough or rustic loaves, stone-ground or organic flours can add extra depth and character.
Pro tip: Different flours absorb water differently—so adjusting your hydration slightly with each batch is normal (and expected!).
2. Get to Know Your Dough
The best bakers don’t just follow a recipe—they read their dough. Dough should be soft and elastic, not sticky or stiff. And it changes depending on temperature, humidity, and time.
One key step? Autolyse. That’s the resting period after mixing flour and water, before adding salt and yeast. It gives gluten a head start and results in a better texture.
3. Fermentation Is Everything
Slow fermentation = better bread. Giving your dough time to rise, especially using a cold ferment overnight in the fridge, develops flavour and creates those beautiful open crumb structures in artisan loaves.
Sourdough? That’s next-level fermentation, where wild yeast and bacteria do their thing over 12–24 hours. The result: tangy, complex flavour, a crisp crust, and a chewy centre.
4. Don’t Skip the Stretch and Fold
Instead of kneading like mad, many bakers now use a “stretch and fold” technique during bulk fermentation. Every 30–45 minutes, gently stretch and fold the dough a few times to build strength. It's a gentler approach that yields great structure without overworking the dough.
5. Shaping and Proofing Like a Pro
Once your dough is fermented, shaping matters. Gentle hands help retain those precious air bubbles. Then comes proofing—the final rise. Under-proofed bread won’t rise well in the oven; over-proofed, and it might collapse.
Look for the “poke test”: a gentle press should spring back slowly—not too fast, not too sluggish.
6. Steam = Crust Magic
Want that bakery-style crust? Steam is your best friend. Professional bakers use steam ovens, but at home, you can mimic it with a Dutch oven or by adding a tray of hot water to your oven. The steam delays crust formation just long enough for the bread to expand fully—and then crisp up perfectly.
7. Let It Cool (Really)
It’s tempting to slice in while the bread’s still warm, but resist. Bread keeps baking as it cools. Cutting too early can make it gummy. Give it at least an hour, if you can stand it. The flavour and texture will reward your patience.
Bread That’s Worth the Wait
Great bread isn’t rushed—and that’s what makes it so special. Whether it’s a crunchy sourdough, a soft sandwich loaf, or a pillowy focaccia, it’s about slowing down and letting the process work its magic.
Next time you pick up a loaf from your favourite bakery, or pull one from your own oven, remember: it’s not just bread. It’s time, care, and craft in every slice.
