Making bread is one of the oldest, simplest, and most satisfying kitchen skills. With just four basic ingredients—flour, water, yeast, and salt—you can transform a handful of staples into something nourishing, aromatic, and deeply comforting. Yet behind every great loaf lies a process, a rhythm of steps that bakers have followed for centuries.
These 13 steps of breadmaking break down the journey from weighing out your ingredients to tasting that first slice. Think of them not as strict rules, but as a helpful roadmap: each stage has its purpose, each one adds flavour, texture, and character to the final loaf. Whether you’re a first-time home baker or a seasoned pro, understanding these steps will give you more confidence—and better bread.
- Mise en place (Preparation)
- Gather and weigh all your ingredients (flour, water, yeast, salt, etc.). Get your bowls, scraper, and oven or fryer ready. Good preparation avoids mistakes later.
- Mixing
- Combine ingredients until you have an even dough. This can be done by hand, with a spoon, or in a mixer.
- Autolyse / Rest (optional but useful)
- Let flour and water rest briefly before adding yeast/salt. This improves gluten development with less effort.
- Kneading (or low-knead folding)
- Develop gluten so the dough can stretch and hold gas. Classic kneading, stretch-and-fold, or coil folds all work.
- Bulk Fermentation (First Rise)
- Leave the dough to ferment. Yeast produces gas and flavour compounds while the gluten network strengthens.
- Folding / Degassing (during bulk rise)
- Some doughs benefit from a few folds to redistribute yeast, strengthen the structure, and even out fermentation.
- Dividing
- Once fermented, portion the dough into equal pieces for loaves, rolls, or pizza bases.
- Preshaping
- Gently round the pieces to prepare for final shaping. This gives structure and makes final shaping easier.
- Bench Rest
- Allow the preshaped dough to relax for 10–20 minutes so it can be shaped without tearing.
- Shaping
- Form the dough into its final shape—batard, boule, rolls, baguette, focaccia, etc.—while keeping the gas bubbles intact.
- Final Proof (Second Rise)
- Let the shaped dough rest until it’s airy and nearly doubled. Timing depends on dough temperature, yeast activity, and environment.
- Baking
- Bake in a hot oven (or air fryer, frying pan, etc.) until the crust is golden and the internal temperature reaches ~95°C. Steam at the start gives better oven spring and crust.
- Cooling, Tasting & Storage
- Allow bread to cool on a rack before slicing—this finishes cooking and sets the crumb. Enjoy fresh, then store wrapped in a cloth, paper bag, or bread bin. Freeze if keeping longer.
