Bread Basics

From measuring the ingredients to storing the loaves, a step-by-step guide to making bread, plus essential equipment and ingredients and 8 classic recipes

Fresh homemade bread, whether a soft white sandwich loaf, a crusty sourdough, or a rich brioche, is truly a culinary gift. But many cooks-even experienced ones-find the unique requirements of bread baking intimidating. Complicated, scientific-sounding terms like "fermentation" and "proofing" can lead many to conclude that this is a subject best left to professionals. But if you think baking bread at home is beyond you, you may want to reconsider. Once you've mastered a few basic skills, it's actually an easy-and extraordinarily gratifying-experience. In this primer we walk you through the entire process, from kneading, through fermentation, to baking. We explain common words you may have heard, such as "sponge" and "rise," and cover the ingredients and equipment you'll need to get started. With the simple steps we outline, you can produce an almost endless assortment of breads, including the 8 classic types featured here. Read on, and you just might find it hard to go back to store-bought.

Measuring ingredients ›

Using pre-ferments ›

Four ways to mix and knead ›

What is proofing? ›

Tips for baking ›

Cooling, slicing, and storing bread ›

How to create a starter ›

Adopting or buying a starter ›

How to keep a starter active ›

Expanding a starter for baking ›

Flour, yeast, and other essential ingredients ›

A guide to must-have tools ›

EIGHT ESSENTIAL BREADS

• Basic Soft White Sandwich Loaf

gets extra flavor from sponge; enriched with dry milk and butter

• 50% Whole Wheat Sandwich Bread

contains 50 percent whole-wheat flour; lightened by milk powder and oil

• Golden Dinner Rolls

mashed sweet potatoes soften the crumb and add color and flavor

• Basic Sourdough Bread

classic sourdough with crunchy crust and subtle sour flavor

• Rosemary Flat Bread

sticky dough with just one rise makes for light, fluffy bread with large irregular holes

• Basic Brioche

butter and eggs bake into rich, soft bread

• One-a-Day Baguette

a long, thin loaf with a crisp crust and large interior holes

• Ciabatta (italian "slipper" Bread)

slipper-shaped, with a crisp crust and huge interior holes

Baking authority

Rose Levy Beranbaumis the author of numerous cookbooks, includingThe Bread Bibleand the upcomingRose's Heavenly Cakes. To learn more about Beranbaum and to read her blog, go to realbakingwithrose.com.

Main photos by Gentl & Hyers / Edge