Make Bread From Scratch A Complete Guide Including Yeast

July 12, 2025 by StackCamp Team 57 views

How to Make Bread Completely from Scratch Including Yeast

Making bread from scratch, especially including the yeast, might seem daunting at first, but it's a rewarding culinary adventure. There’s a certain magic in transforming simple ingredients like flour, water, and salt into a warm, fragrant loaf. This comprehensive guide will walk you through every step of the process, from cultivating your own yeast starter to baking a perfect, crusty loaf of bread. Whether you're a seasoned baker or a complete beginner, this article will provide you with the knowledge and confidence to embark on your bread-making journey. By understanding the fundamentals and following these detailed instructions, you'll soon be enjoying homemade bread that’s far superior to anything you can buy in a store. The process of making bread from scratch is not just about following a recipe; it's about understanding the science behind it, appreciating the transformation of ingredients, and enjoying the satisfaction of creating something truly special. So, let’s dive in and discover the secrets of baking bread from scratch.

Understanding the Basics of Bread Making

Before we get started with the recipe, it’s essential to understand the key ingredients and their roles in bread making. The four fundamental components are flour, water, salt, and yeast. Each plays a crucial part in the final product, and understanding their functions will help you troubleshoot any issues you might encounter along the way. Flour provides the structure of the bread. It contains proteins, primarily glutenin and gliadin, which, when hydrated and kneaded, form gluten. Gluten is the elastic network that traps the gases produced by the yeast, allowing the bread to rise. Different types of flour have varying protein contents, which affect the texture of the bread. For example, bread flour has a higher protein content than all-purpose flour, resulting in a chewier texture. Water is essential for hydrating the flour and activating the yeast. The amount of water in a recipe affects the dough's consistency and the bread's final texture. Hydration levels are often expressed as a percentage, with higher hydration doughs resulting in more open, airy crumbs. Salt plays several critical roles in bread making. It controls the yeast activity, preventing it from rising too quickly, and it also strengthens the gluten network, improving the dough's elasticity. Additionally, salt contributes significantly to the flavor of the bread, balancing the sweetness of the flour and yeast. Yeast is the leavening agent in bread making. It’s a single-celled microorganism that consumes sugars and produces carbon dioxide, which causes the dough to rise. There are two main types of yeast used in bread making: commercial yeast and wild yeast (also known as sourdough). Commercial yeast comes in two forms: active dry yeast and instant yeast. Active dry yeast needs to be rehydrated in warm water before use, while instant yeast can be added directly to the flour. Wild yeast, on the other hand, is cultivated from naturally occurring microorganisms in the environment, resulting in a sourdough starter.

Cultivating Your Own Yeast Starter

One of the most rewarding aspects of making bread from scratch is creating your own yeast starter. This process, while time-consuming, allows you to develop a unique flavor profile in your bread and gives you a deeper connection to the craft of baking. A sourdough starter is a living culture of wild yeast and bacteria that ferments flour and water, producing the leavening power for your bread. The process of creating a starter involves feeding the culture regularly with fresh flour and water, allowing it to grow and develop its characteristic tang. To begin, you'll need a clean jar or container, unbleached flour (whole wheat or rye flour works best initially), and non-chlorinated water. Mix equal parts of flour and water in the jar until you have a thick, batter-like consistency. Cover the jar loosely with a lid or cloth and leave it at room temperature (around 70-75°F) for 24 hours. After 24 hours, you may start to see some bubbles forming, indicating that the yeast is becoming active. However, it's important to note that this initial activity may be due to unwanted bacteria, so it's crucial to continue feeding the starter regularly to encourage the growth of beneficial yeast and bacteria. Start the feeding process by discarding about half of the starter and then adding equal parts of fresh flour and water to the remaining starter. Mix well and cover the jar again. Repeat this feeding process every 24 hours for the first week. Over time, the starter will become more active and consistent, doubling in size within a few hours after feeding. This indicates that your starter is ready to use in bread making. The key to a healthy starter is consistency and patience. The feeding schedule should be regular, and the environment should be conducive to yeast growth. If you notice any signs of mold or unusual odors, it's best to discard the starter and start again. However, don't be discouraged if your first attempt doesn't succeed. Creating a sourdough starter is a learning process, and with practice, you'll develop a thriving culture that will produce delicious, tangy bread.

Step-by-Step Guide to Making Bread from Scratch

Now that you understand the basics of bread making and have cultivated your own yeast starter, let's move on to the step-by-step guide to making bread from scratch. This recipe uses a sourdough starter, but you can also adapt it to use commercial yeast if you prefer. The key to successful bread making is to follow the instructions carefully, be patient, and pay attention to the feel and texture of the dough. Here's a detailed guide to help you through the process:

Ingredients:

1 cup (240g) active sourdough starter
3 cups (360g) bread flour
1 ½ cups (360g) warm water
2 teaspoons (12g) salt

Instructions:

Autolyse: In a large bowl, combine the bread flour and warm water. Mix until just combined, forming a shaggy dough. Cover the bowl and let it rest for 30 minutes. This process, called autolyse, allows the flour to fully hydrate, resulting in a more extensible dough. The autolyse step is crucial for developing a good gluten structure and improving the bread's texture. During this time, the flour absorbs the water, and enzymes in the flour begin to break down the starch, making it easier to digest and improving the flavor of the bread.
Add Starter and Salt: After the autolyse, add the active sourdough starter and salt to the dough. Mix well until all the ingredients are incorporated. This can be done by hand or with a stand mixer fitted with a dough hook. If mixing by hand, use the stretch and fold technique, which involves stretching a portion of the dough upwards and folding it over onto itself. Repeat this process several times, rotating the bowl as you go, until the dough is well mixed. If using a stand mixer, mix on low speed for about 5-7 minutes, or until the dough is smooth and elastic. The sourdough starter adds not only leavening power but also a unique tangy flavor to the bread. The salt controls the yeast activity and strengthens the gluten network.
Bulk Fermentation: Cover the bowl and let the dough ferment for 4-6 hours at room temperature (around 70-75°F). During this time, the yeast will be active, and the dough will rise. Perform stretch and folds every 30-60 minutes during the first 2-3 hours of fermentation. This helps to develop the gluten structure and distribute the yeast and gases evenly throughout the dough. The bulk fermentation is a critical step in the bread-making process, as it allows the yeast to ferment the sugars in the flour, producing carbon dioxide and other flavorful compounds. The duration of the bulk fermentation will depend on the temperature and the activity of the starter. The dough should roughly double in size and have a bubbly appearance.
Shape the Dough: After the bulk fermentation, gently turn the dough out onto a lightly floured surface. Shape the dough into a round or oblong loaf, depending on the shape of your baking vessel. There are several techniques for shaping dough, but the goal is to create a tight, smooth surface that will hold its shape during baking. One common method is to gently stretch the dough into a rectangle, then fold the sides towards the center, and finally roll the dough into a log. The shaping process is important for creating the final structure of the bread and ensuring even baking.
Proof the Dough: Place the shaped dough in a banneton basket or a lined bowl, seam-side up. Cover the dough and let it proof in the refrigerator for 12-18 hours. This cold proofing process slows down the yeast activity and allows the flavors to develop further. The cold temperature also makes the dough easier to score before baking. Proofing is the final rise of the dough before baking, and it's crucial for achieving a light and airy crumb. The duration of proofing will depend on the temperature and the activity of the yeast. The dough should increase in size but not overproof, which can result in a flat loaf.
Preheat Oven and Dutch Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. The Dutch oven acts as a miniature oven within your oven, trapping steam and creating a moist environment that promotes a crisp crust and a light, airy crumb. Preheating the Dutch oven ensures that it's hot enough to provide the necessary steam for baking. The high temperature and the enclosed environment of the Dutch oven are key to achieving a professional-quality loaf of bread.
Score and Bake: Carefully remove the hot Dutch oven from the oven. Gently turn the dough out of the banneton basket into the Dutch oven. Score the top of the dough with a sharp knife or a lame. Scoring allows the dough to expand during baking and prevents it from cracking in unwanted places. The pattern of the scoring can also add an artistic touch to the bread. Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for an additional 25-30 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C). Baking the bread covered initially creates steam, which helps the crust to form properly. Removing the lid allows the crust to brown and crisp up. The internal temperature is the best indicator of doneness.
Cool and Enjoy: Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 1-2 hours before slicing and serving. This cooling period allows the internal structure of the bread to set, preventing it from becoming gummy. Enjoy your homemade bread with your favorite toppings or simply on its own. Freshly baked bread is a delight, and the satisfaction of making it from scratch is unparalleled.

Tips and Tricks for Perfect Bread

Making bread from scratch can be a learning process, and there are several tips and tricks that can help you achieve perfect results every time. Here are some essential tips to keep in mind:

Use Quality Ingredients: The quality of your ingredients can significantly impact the flavor and texture of your bread. Use high-quality bread flour, which has a higher protein content than all-purpose flour, resulting in a chewier texture. Use filtered or non-chlorinated water, as chlorine can inhibit yeast activity. Choose sea salt or kosher salt for its pure flavor.
Maintain Starter Health: A healthy and active starter is crucial for successful bread making. Feed your starter regularly and monitor its activity. A well-fed starter should double in size within a few hours after feeding and have a bubbly appearance. If your starter is sluggish, try feeding it more frequently or using a higher proportion of whole wheat or rye flour.
Control Dough Temperature: The temperature of your dough can affect the rate of fermentation and the final texture of the bread. Ideally, the dough temperature should be around 75-78°F (24-26°C). Use a thermometer to check the water temperature before mixing the dough. If your kitchen is too warm, you can slow down the fermentation by placing the dough in a cooler spot or in the refrigerator. If your kitchen is too cold, you can speed up the fermentation by placing the dough in a warm spot, such as near a preheating oven.
Master the Stretch and Fold Technique: The stretch and fold technique is a gentle way to develop the gluten structure in the dough without overworking it. During the bulk fermentation, perform stretch and folds every 30-60 minutes for the first 2-3 hours. This helps to strengthen the dough, improve its elasticity, and distribute the yeast and gases evenly throughout. The stretch and fold technique involves gently stretching a portion of the dough upwards and folding it over onto itself. Repeat this process several times, rotating the bowl as you go.
Properly Proof the Dough: Proofing is the final rise of the dough before baking, and it's crucial for achieving a light and airy crumb. The duration of proofing will depend on the temperature and the activity of the yeast. Underproofed dough will result in a dense, gummy loaf, while overproofed dough will result in a flat, deflated loaf. To test if the dough is properly proofed, gently press it with your finger. If the indentation slowly springs back, the dough is ready to bake. If the indentation springs back quickly, the dough needs more time to proof. If the indentation remains, the dough is overproofed.
Use a Dutch Oven: A Dutch oven is an excellent tool for baking bread, as it traps steam and creates a moist environment that promotes a crisp crust and a light, airy crumb. Preheat the Dutch oven in the oven for at least 30 minutes before baking. When placing the dough in the Dutch oven, be careful, as it will be very hot. Use oven mitts and a spatula to transfer the dough gently. If you don't have a Dutch oven, you can create a similar environment by placing a pan of hot water on the bottom rack of your oven while baking.
Cool Completely Before Slicing: It’s tempting to slice into a warm loaf of bread, but it’s best to let it cool completely before slicing. This cooling period allows the internal structure of the bread to set, preventing it from becoming gummy. Let the bread cool on a wire rack for at least 1-2 hours before slicing and serving.

Troubleshooting Common Bread-Making Issues

Even with the best intentions, sometimes things can go wrong when making bread from scratch. Here are some common issues and how to troubleshoot them:

Dough Not Rising: If your dough isn't rising, the most common culprit is inactive yeast. Make sure your yeast is fresh and active by testing it before adding it to the dough. If you're using active dry yeast, rehydrate it in warm water before use. If you're using a sourdough starter, ensure it's well-fed and bubbly. Other factors that can affect rising include the temperature of the dough and the environment. Make sure the dough is in a warm place, and avoid drafts.
Dough Too Sticky: Sticky dough can be challenging to handle, but it's often a sign of high hydration, which can result in a more open crumb. Avoid adding more flour, as this can make the bread dry. Instead, use wet hands or a dough scraper to handle the dough. You can also perform stretch and folds to develop the gluten structure, which will make the dough stronger and less sticky.
Dense Bread: Dense bread can be caused by underproofing, underbaking, or using too much flour. Make sure you're allowing the dough to proof adequately and testing it for doneness before baking. Use a kitchen scale to measure your ingredients accurately, and avoid adding extra flour unless necessary.
Flat Bread: Flat bread can be caused by overproofing, using too little yeast, or not developing enough gluten. Avoid overproofing by monitoring the dough closely and testing it for doneness. Make sure your yeast is active and use the correct amount in the recipe. Develop the gluten structure by kneading the dough or performing stretch and folds.
Gummy Bread: Gummy bread is often caused by underbaking or slicing the bread before it has cooled completely. Bake the bread until the internal temperature reaches 200-210°F (93-99°C), and let it cool completely on a wire rack before slicing.

By understanding these common issues and how to address them, you'll be well-equipped to overcome any challenges and bake delicious bread from scratch every time.

Conclusion

Making bread completely from scratch, including cultivating your own yeast, is a fulfilling and rewarding experience. While it requires patience and attention to detail, the result is a loaf of bread that is far superior in flavor and texture to anything you can buy in a store. By understanding the fundamentals of bread making, cultivating a healthy sourdough starter, and following the step-by-step guide outlined in this article, you can confidently embark on your bread-making journey. Remember to use quality ingredients, maintain starter health, control dough temperature, and properly proof the dough. With practice, you'll develop the skills and intuition to create perfect loaves of bread every time. So, gather your ingredients, roll up your sleeves, and start baking! The aroma of freshly baked bread wafting through your home is a reward in itself, and the taste of homemade bread is simply unmatched. Whether you’re a seasoned baker or a beginner, the journey of making bread from scratch is an adventure worth undertaking. Happy baking!