BREAD
23 recipes
Home-baked bread is a piece of home to me — from a fluffy sweet loaf to a hearty sourdough. This is where I collect the bread recipes I have baked and refined over the years.
Whether it is crisp rolls for a Sunday breakfast, a hearty wholegrain loaf for the lunchbox or a sweet plaited loaf for coffee time — in this category you will find the right recipe for every occasion. I explain every step so it works even without experience: from kneading and proving to the right moment in the oven.
You do not need expensive equipment for it. Most recipes work with a bowl, a set of scales and your ordinary oven — and with the little tricks I share along the way, your bread gets better every time.
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♡Bread baking for beginners — how to get a crisp crust
Good bread mostly needs time and a little patience. Give the dough enough time to prove — it should grow noticeably before it goes into the oven. A warm, draught-free spot helps the yeast, and with sourdough an active, well-fed starter makes all the difference.
For a crisp crust I preheat the oven really hot and add steam for the first few minutes — for example with an ovenproof dish of water on the oven floor. You can tell the bread is done by the hollow sound when you tap the underside. And this matters: always let fresh bread cool completely on a rack before you slice it, or the crumb turns gummy.
Which flour for which bread?
Plain wheat flour makes light, airy breads and rolls. For hearty, aromatic wholegrain loaves use spelt or wholemeal rye — it needs more liquid and bakes denser. Rye works best with sourdough, because without acidity it barely rises. If you like it mild, simply blend wheat and wholemeal flour.
A tip from my kitchen: always weigh your ingredients with scales rather than using cups. With bread even 20 grams more or less flour make a real difference to how the dough behaves.
The questions I get asked most often — answered briefly and honestly.
Why is my bread not rising properly? –
Usually the yeast is too old, or the water was too hot and killed it — liquid should be lukewarm, not hot. Too little proving time or a cold room slow the dough down too. Give it a bit more time until it has visibly grown.
How do I keep home-baked bread fresh longer? +
Wrap the cooled loaf in a clean tea towel or keep it in a clay or wooden bread bin — plastic softens the crust. Store a cut loaf with the cut side down. When I bake a lot, I freeze fresh slices in portions.
Do I need special equipment for sourdough? +
No. A jar for the starter, a set of scales and a little patience are enough. A proving basket and a cast-iron pot are nice but not essential — a regularly fed, active starter matters far more than the gear.
Can I swap yeast for sourdough (and the other way round)? +
In principle yes, but the timings change a lot: sourdough works more slowly, so you need longer proving times. For a start I recommend sticking to the recipe — and if you experiment, add a small amount of yeast as backup at first.
Why does my crust tear in random places? +
That usually means it was not scored before baking. Slash the surface with a sharp blade — that way you decide where the bread opens. Enough steam at the start also keeps the crust stretchy for longer.