Secrets of Baking Bread at Home

• premium-grade wheat flour – the base;
• fast-acting dry yeast – as per the recipe;
• warm water (36°C) – as per the recipe;
• salt – to taste;
• additional flour (rye, corn) – up to 30%.

1. All the ingredients should be at room temperature. I add the flour to the water – this makes it easier to achieve a smooth consistency.

2. The base is premium-grade wheat flour. I add no more than 30% rye or corn flour, otherwise the dough will not rise.

3. I always sift the flour – it becomes saturated with oxygen and the bread turns out airier.

4. I dissolve the yeast only in warm water of about 36°C. Boiling water will kill the yeast!

5. I knead the dough for 5–10 minutes, until it stops sticking to my hands.

6. I do not add extra flour while kneading – the dough sticks because of a lack of oxygen, not a lack of flour.

7. Proofing takes about 3 hours in a warm place (25–26°C). I cover the container with a damp towel.

8. After 1.5 hours I punch the dough down to remove the excess air.

9. For shaping I use a cast-iron or ceramic mould. After placing the dough in, I score the surface.

10. Before baking, I leave the dough for another hour for a second proofing.

11. I preheat the oven to 200–240°C. I place a saucer of water at the bottom for humidity.

12. I bake for 40 minutes without opening the oven. I check doneness with a wooden skewer.

13. After baking, I cover the bread with a towel for 30 minutes – this way it «rests».

• Too much yeast – the bread will smell of yeast. Increase the proofing time.
• Place a cabbage leaf or coarse salt under the bread – it will not burn.
• Knead the dough by hand for at least a couple of minutes – this way your warmth is passed on to it.
• Yeast bread keeps for 3 days, sourdough bread – up to 10 days.