Preheat a Dutch oven for baking. It traps steam and creates a crust.
If you're making sourdough, cultivate a strong and active starter. It boosts flavour, rise, and fermentation
Consider hand mixing or folding the dough instead of relying on a mixer.
If kneading by hand, aim for a smooth and elastic dough. Proper kneading develops gluten, giving your bread structure and a beautiful crumb.
For a crispy crust, introduce steam into your baking. Use a hot water pan or mist the oven before baking. This creates a moist environment for good expansion.
Score the dough before baking for controlled expansion and a pretty pattern. Use a sharp knife or lame for shallow cuts.
Let your bread cool completely on a wire rack before slicing. Cutting too early can ruin the texture.
Opt for high-quality flour for better taste and texture. Explore using whole wheat or rye for added depth.
Give your dough a long rise - either overnight or in the fridge. This unlocks deeper flavours and a fantastic texture.
Try the autolyse technique; mix flour and water and let it rest before adding yeast or starter. It improves gluten development and hydration.