From a Country Show Baker
Whether you’re new to breadmaking or want to level up your loaves, these simple tips will help you bake better bread at home. I’ve gathered these from years of teaching, testing, and showing bread skills at country fairs. They’re all practical, no-fuss, and guaranteed to improve your baking.
Let’s roll.
- Use Less Yeast and Go Slower
The biggest flavour upgrade? Time. Cut down the yeast and let your dough rise slowly—ideally overnight in the fridge. Slower fermentation builds better taste, texture, and crust. - Wet Doughs Make Lighter Bread
Don’t be afraid of sticky dough—it’s a good thing! Wetter doughs create softer, airier crumbs (like focaccia or ciabatta). Use a dough scraper and wet hands to help with handling. - Weigh Everything – Especially Water
Ditch the measuring cups and get a digital scale. Weighing ensures consistency, especially with water, where a few grams can make or break a dough. - Stretch and Fold Beats Heavy Kneading
Instead of kneading for 10 minutes, use a few gentle stretch-and-folds during the first hour. It builds structure with less effort and less mess. - Test the Gluten with the Windowpane Test
Stretch a small piece of dough—if it forms a thin “window” without tearing, gluten is developed. Don’t worry if it’s not perfect; resting helps more than kneading. - Use Steam for an Amazing Crust
Steam keeps the surface soft so the bread can rise fully. Add a tray of boiling water to your oven or spray the walls with water in the first 10 minutes. - Preheat Your Oven—Properly
Bread loves a fierce start. Always preheat your oven (and tray or stone if using) to at least 230°C. A hot base helps with “oven spring”—that final rise. - Flour the Bench, Not the Dough
Too much flour on the dough makes shaping difficult. Lightly dust the work surface and use your hands to build tension in the dough instead. - Let Dough Tell You When It’s Ready
Use the “poke test”: press a finger gently into your risen dough—if it springs back slowly, it’s ready. If it springs back fast, it needs more time. If it collapses, it’s over-proofed. - Shape with Confidence
After the first rise, shape your dough with firm but gentle hands. Create surface tension by tucking the dough under itself. This helps with rise and appearance. - Slash the Dough Just Before Baking
Use a sharp blade or bread lame to score your loaf. This controls where the bread expands and gives that iconic look. Shallow cuts = fine; deep cuts = dramatic. - Bake Until Deep Golden
Don’t under-bake! A well-baked loaf sounds hollow when tapped underneath. Colour equals flavour—so aim for golden, even slightly dark crusts. Aim for at least 92 degrees Celsius in the centre of the loaf. - Cool It Properly
As tempting as it is, don’t cut hot bread. Let it cool fully so the crumb sets. Otherwise, you’ll get a gummy, doughy middle. - Try Different Flours
Mix strong white flour with wholemeal, rye, or spelt for richer flavour and nutrition. Just adjust water levels—whole grains absorb more. - Bread Doesn’t Need to Be Perfect
Every loaf is a teacher. If it’s flat, dense, or weirdly shaped—slice it, taste it, learn from it. Breadmaking is a craft, not a contest.
Come see me live!
At country shows, I demonstrate all of this—and more. From low-knead techniques to air fryer bread and sourdough shaping, it’s hands-on, floury, and fun.
If you’d like to bring this kind of demo to your school, community centre or event, get in touch. I’d love to help more people fall in love with real bread.
