How to Make Homemade Bread: Foolproof Step-by-Step Guide

Here's the direct answer: Combine 500g all-purpose flour, 7g active dry yeast, 10g salt, 350ml warm water, and 10g sugar. Mix, knead for 10 minutes, let rise twice (1-2 hours then 30-60 minutes), then bake at 375°F (190°C) for 30-40 minutes until golden brown with hollow sound when tapped. This foolproof method yields perfect crusty-on-the-outside, soft-on-the-inside bread every time.

Your Complete Guide to Foolproof Homemade Bread

Nothing beats the aroma of fresh-baked bread filling your kitchen. As someone who's transformed countless kitchen disasters into bakery-worthy loaves, I'll show you how to master homemade bread with science-backed techniques that solve common pitfalls. Forget dense bricks or collapsed loaves – this guide delivers consistent results whether you're using a stand mixer or kneading by hand.

Essential Ingredients & Equipment Checklist

Ingredient	Weight	Volume	Critical Function
All-purpose flour	500g	4 cups	Gluten structure foundation
Warm water (105-115°F)	350ml	1½ cups	Activates yeast without killing it
Active dry yeast	7g	2¼ tsp	Leavening agent for rise
Sea salt	10g	1¾ tsp	Controls fermentation, enhances flavor
Granulated sugar	10g	2 tsp	Yeast food for consistent rise

Pro Tip: Weigh ingredients for accuracy – volume measurements vary by 20% depending on scooping technique. A $10 kitchen scale prevents failed loaves.

Step-by-Step Bread Making Process

Phase 1: Mixing & First Rise (The Gluten Development Stage)

1. Bloom yeast: Dissolve sugar in warm water, sprinkle yeast, wait 5-10 minutes until foamy
2. Combine dry ingredients: Whisk flour and salt in large bowl
3. Mix to shaggy dough: Pour yeast mixture into flour, stir until no dry patches remain
4. Knead properly:
   • By hand: 10 minutes on floured surface using heel-of-hand technique
   • Stand mixer: 6-8 minutes with dough hook on medium speed
5. Windowpane test: Stretch small piece – should form translucent membrane without tearing
6. First rise: Place in oiled bowl, cover, rest in warm spot (75-80°F) for 1-2 hours until doubled

Phase 2: Shaping & Second Rise (The Flavor Development Stage)

7. Degas gently: Press down to release CO2 without deflating completely
8. Shape loaf: Roll into tight ball for boule or rectangle for sandwich loaf
9. Second rise: Place in proofing basket or pan, cover, rest 30-60 minutes until 1.5x size
10. Preheat strategically: Start oven 45 minutes before baking – crucial for proper oven spring

Phase 3: Baking & Cooling (The Transformation Stage)

10. Score dough: Make 1/4" deep cuts with razor blade to control expansion
11. Bake: 375°F (190°C) for 30-40 minutes
    • Internal temp: 190-200°F (88-93°C)
    • Hollow sound when tapped bottom
12. Cool completely: 1-2 hours on wire rack – cutting too soon ruins texture

Troubleshooting Common Bread Problems

Dense or Gummy Crumb

• Under-kneaded: Extend kneading time until windowpane test passes
• Under-proofed: Let rise until 1.5x size – poke test: indentation slowly fills
• Cut too soon: Wait minimum 60 minutes before slicing

Collapsed Loaf

• Over-proofed: Reduce second rise time – dough should spring back slowly
• Yeast too hot: Verify water temp with thermometer (max 115°F)
• Excess sugar: Never exceed 10% sugar-to-flour ratio

Pale Crust

• Oven too cool: Use oven thermometer to verify temperature
• No steam: Place water pan in oven bottom during first 15 minutes
• Under-baked: Check internal temperature, not just color

Advanced Techniques for Perfect Results

Most beginner guides miss these professional secrets that transform good bread into exceptional:

• Autolyse method: Mix only flour and water first, rest 20 minutes before adding yeast/salt. This develops gluten naturally, reducing kneading time by 30% while improving flavor complexity.
• Cold fermentation: After first rise, refrigerate dough 12-24 hours. Slows fermentation, allowing flavor compounds to develop while making dough easier to shape.
• Steam injection: Create professional oven spring by spraying water into oven during first 5 minutes of baking – but never open door during critical rise phase!

Frequently Asked Questions

Can I make bread without a stand mixer?

Absolutely. Hand kneading develops better gluten structure through controlled pressure. Use the "slap and fold" technique: stretch dough, slap onto counter, fold over, rotate 90°, repeat for 10 minutes. The physical connection helps you feel when dough reaches proper elasticity.

Why did my bread collapse after rising?

Over-proofing is the most common cause. When yeast exhausts all food, gluten structure weakens. Perform the "poke test": gently press dough – if indentation springs back immediately, under-proofed; if it holds shape, over-proofed; ideal is slow partial recovery. Reduce second rise time by 15-20% next batch.

How do I store homemade bread properly?

Never refrigerate – it accelerates staling. For same-day consumption, cool completely then store cut-side down on wooden board. For longer storage, freeze sliced in airtight bag with parchment between slices. Thaw at room temperature for 30 minutes, then refresh in 350°F oven for 5 minutes.

Can I substitute whole wheat flour?

Yes, but with adjustments. Whole wheat absorbs more water and has less gluten. Replace max 50% of white flour, increase water by 10-15%, and add 1 tsp vital wheat gluten per cup of whole wheat. Expect denser crumb and shorter shelf life due to oil content in bran.