There’s nothing quite like the smell of fresh bread filling your kitchen—it’s comforting, satisfying, and surprisingly easy once you get the hang of it. But if you’re new to bread baking, the process can feel a little intimidating. What’s the difference between all the flours? How do you keep sourdough starter alive? Why did your loaf turn out too dense or too crumbly?
Don’t worry—you don’t need fancy equipment or years of experience to make delicious homemade bread. In this post, we’ll walk through the basics of baking both sourdough bread and homestyle sandwich bread from scratch, including tips, tricks, and troubleshooting to help you succeed from your very first loaf.
🥖 Understanding the Basics of Bread Baking
All bread is made up of four essential ingredients:
✅ Flour – Provides structure and flavor
✅ Water – Hydrates the dough and activates gluten
✅ Yeast or Starter – Causes the dough to rise
✅ Salt – Enhances flavor and regulates fermentation
How you combine these ingredients and the type of flour you use will determine the texture, flavor, and structure of your loaf.
🌾 Choosing the Right Flour
Different types of flour have different protein levels, which affect gluten development and the final texture of your bread. Here’s a quick breakdown:
| Flour Type | Protein % | Best for | Notes |
|---|---|---|---|
| All-Purpose Flour | 10-12% | Sandwich bread, beginner sourdough | Milder flavor, softer texture |
| Bread Flour | 12-14% | Sourdough, rustic loaves | Stronger gluten structure, chewier texture |
| Whole Wheat Flour | 13-15% | Whole wheat bread, mixed with white flour for softer texture | Adds depth of flavor but can be dense if used alone |
| Rye Flour | 6-9% | Sourdough (mixed with bread flour) | Low gluten, more fragile dough |
| Spelt Flour | 9-11% | Artisan loaves | Nutty flavor, less gluten than wheat |
👉 Tip: For a softer, sandwich-style loaf, go with all-purpose or a mix of all-purpose and whole wheat. For chewy, crusty sourdough, use bread flour or a mix of bread and whole wheat.
🍞 Homestyle Sandwich Bread Recipe
This simple, soft loaf is perfect for sandwiches, toast, and snacking. It’s beginner-friendly, requires no special tools, and can be ready in just a few hours.
Ingredients:
- 3 cups (360g) all-purpose flour or bread flour
- 1 cup (240ml) warm water (around 110°F/43°C)
- 2 ¼ tsp (7g) active dry yeast
- 2 tbsp (30g) sugar or honey
- 1 tsp (5g) salt
- 2 tbsp (28g) butter (softened)
Instructions:
-
Activate the Yeast:
- In a small bowl, mix warm water, sugar (or honey), and yeast. Let sit for 5–10 minutes until it becomes foamy. (If it doesn't foam, your yeast may be expired.)
-
Mix the Dough:
- In a large bowl, combine flour and salt. Add the foamy yeast mixture and softened butter. Mix until the dough comes together.
-
Knead:
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. (If the dough sticks to your hands, dust with a little more flour.)
-
First Rise:
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.
-
Shape and Second Rise:
- Punch down the dough, shape into a loaf, and place it into a greased loaf pan. Let it rise for another 30–45 minutes.
-
Bake:
- Preheat oven to 375°F (190°C). Bake for 30–35 minutes until golden brown and hollow-sounding when tapped.
- Let cool before slicing.
✅ Tips for Perfect Sandwich Bread:
✔️ For a softer crust, brush the top with melted butter after baking.
✔️ If the dough is too sticky, add a tablespoon of flour at a time while kneading.
✔️ To create a more golden crust, use an egg wash (1 beaten egg + 1 tbsp water) before baking.
🥖 Beginner Sourdough Bread Recipe
Sourdough takes a little more time and patience, but the flavor and texture are worth it!
Ingredients:
- 500g (about 4 cups) bread flour
- 350g (about 1 ½ cups) water (room temperature)
- 100g (about ½ cup) sourdough starter (fed and bubbly)
- 10g (about 2 tsp) salt
Instructions:
-
Mix the Dough:
- In a large bowl, mix flour and water until no dry spots remain. Let it sit for 30–45 minutes (autolyse).
-
Add Starter and Salt:
- Mix in the starter and salt.
-
Stretch and Fold:
- Over the next 2–3 hours, perform stretch-and-folds every 30 minutes. (Wet your hands, pull the dough up, and fold it over itself.)
-
Bulk Fermentation:
- Let the dough rest at room temperature (68–75°F) for 4–5 hours or until nearly doubled in size.
-
Shape and Proof:
- Turn the dough onto a floured surface, shape into a ball, and place it in a floured proofing basket or bowl. Let it proof in the fridge overnight (8–12 hours).
-
Bake:
- Preheat oven to 475°F (245°C).
- Turn the dough onto parchment paper, score the top, and bake in a Dutch oven (covered) for 20 minutes.
- Remove the lid and bake for another 20–25 minutes.
- Let cool for at least an hour before slicing.
✅ Troubleshooting Sourdough:
❌ Dough isn’t rising: Your starter may not be active enough—make sure it's fed and bubbly before use.
❌ Loaf is too dense: You may need to let the dough proof longer or your oven may not be hot enough.
❌ Crust is too hard: Cover with a towel while cooling to soften.
❌ Sourdough tastes too sour: Reduce fermentation time or use a younger starter.
🌾 How Different Flours Affect Sourdough
- Bread flour – Strong gluten structure, open crumb.
- All-purpose flour – Softer crumb, less chewy.
- Whole wheat flour – Dense, earthy flavor; mix with white flour to balance.
- Rye flour – More sour flavor; low gluten, so mix with bread flour.
❤️ Final Thoughts
Baking bread at home is a skill that improves over time. Your first loaf might not be perfect—but that’s part of the learning process! Start with sandwich bread for an easy win, then work your way up to sourdough as you build confidence.
Bread baking is about more than just the final product—it’s about slowing down, connecting with the process, and nourishing your family with something made with love.
Have any bread baking wins (or fails) to share? Drop them in the comments—we’d love to hear from you!
Would you like to add more sourdough tips or flour details? 🍞😊