How to Bake Your First Loaf of Bread by Hand

This guide is for complete beginners who have never baked bread and want a loaf they are proud of on the first or second try. You will learn what each ingredient does, how to mix and knead by hand, how to tell when dough has risen enough, and how to shape, bake and cool a simple white loaf in an ordinary oven. Set aside about four hours, most of which is waiting while the dough rises.

What you need

Bread needs only four ingredients: flour, water, yeast and salt. The equipment is basic, and you probably own most of it already.

• A large mixing bowl
• Digital kitchen scales; weighing is far more reliable than cups for bread
• A measuring jug
• A clean work surface and a dough scraper or spatula
• A 900 g (2 lb) loaf tin, or a baking tray for a round loaf
• A clean tea towel or a large plastic bag to cover the dough
• A wire rack for cooling

Mix the dough

Mixing is quick. The dough will look rough and shaggy at the end of this stage, and that is exactly right.

1. Weigh the dry ingredients Put the flour in the bowl. Add the salt on one side and the yeast on the other; heavy direct contact with salt for a long time can slow yeast down, so keep them apart until you mix.
2. Add most of the water Pour in about 320 ml of the lukewarm water, plus the oil or butter if using.
3. Bring it together Stir with a spoon or one hand, shaped like a claw, until there is no dry flour left. If it is too stiff and dry flour will not pick up, add the remaining water a little at a time.
4. Rest for ten minutes Cover the bowl and leave it. This short rest lets the flour soak up the water, which makes the dough easier to knead.

Do not worry if the dough is sticky. A slightly sticky dough makes a lighter loaf than a dry one. Resist the urge to add lots of extra flour.

A note on raw dough: raw flour and raw dough are not meant to be eaten, as uncooked flour can carry harmful bacteria. Wash your hands and surfaces after handling it, and do not taste the dough.