Baking Tips & Guides
Deep-dive guides that explain the science behind baking, so you can diagnose problems and bake with confidence.
Essential Baking Principles
Weigh Everything — Always
A cup of flour can range from 120–180g depending on packing. Digital scales are the single most impactful baking upgrade you can make.
Auto-Lyse for Better Gluten
Mix flour and water, rest 30 minutes before adding salt and yeast. Gluten forms passively, you knead less, and the texture improves dramatically.
Steam = Crust Development
Steam in the first 15 minutes keeps the crust pliable so the loaf can expand fully. Remove the steam source for the last 15 minutes to crisp it up.
Temperature Controls Everything
Yeast doubles in activity every 5°C. A warm dough rises fast; a cold one ferments slowly with more complex flavour. Use a thermometer.
The Windowpane Test
Take a small piece of kneaded dough and stretch it gently. If it stretches thin and translucent without tearing, gluten development is complete.
Let Your Loaf Cool Fully
The interior of a fresh loaf is still cooking internally via steam redistribution. Cut too early and you'll get a gummy crumb. Wait 1 hour minimum.
Choose the Right Flour
Strong bread flour (12–14% protein) for chewy bread and pizza. AP flour (10–12%) for general baking. Cake flour (<9%) for tender cakes and biscuits.
Salt Strengthens Gluten
Salt tightens gluten structure, controls fermentation rate, and enhances every flavour in your bread. Never skip it — 2% of flour weight is the standard.
Shape Confidently (Then Let Go)
Under-shaped bread spreads sideways instead of rising upwards. Create tension on the surface, then trust the process. Over-handling after shaping is harmful.
Comprehensive Baking Guides
Go deeper on the most important topics every serious baker needs to understand.
The Complete Guide to Baking Flour Types
All-purpose, bread, cake, pastry, whole wheat, rye, spelt, semolina — each flour behaves differently. This guide covers protein content, gluten formation, and exactly when to use each type for optimal results.
Read Guide →Understanding Yeast: Commercial vs. Wild (Sourdough)
What exactly is yeast? Why does bread rise? What's the difference between instant, active dry, and fresh yeast — and when should you use sourdough starter instead? Explained clearly, with science.
Read Guide →Hydration Levels Demystified: From 55% to 100%
Low-hydration doughs are stiff and easy to handle. High-hydration doughs are slack, sticky, and notoriously tricky — but they produce stunning open-crumb bread. Here's a full breakdown of every hydration range with example recipes.
Read Guide →Fermentation: How Time and Temperature Shape Flavour
The bulk fermentation stage is where most of the flavour in bread is developed. Learn how to control it using temperature, how to tell when bulk ferment is complete, and why cold retarding overnight is a game-changer.
Read Guide →Common Baking Mistakes — And How to Fix Them
Bread that doesn't rise, dough that's too sticky to work with, a crust that burns before the inside is cooked, gummy crumb — every common problem is explained here with clear diagnostic steps and fixes.
Read Guide →