Techniques

Mixing & Kneading

Stretch & Fold

Proofing & Fermentation

Scoring & Baking in a Dutch Oven

Mixing & Kneading

 

Mixing and kneading are where flour, water, salt, and yeast transform into dough—and where structure begins. The goal isn’t muscle power, but developing gluten, the stretchy network that traps gas and helps bread rise.

 

Mixing: bringing it together


Start by combining ingredients until no dry flour remains. The dough may look shaggy or sticky at first—that’s normal. This initial mix hydrates the flour and begins gluten formation. Many bakers pause here for a short rest (often called an autolyse), which allows the dough to relax and makes kneading easier later.

 

Kneading: building strength


Kneading aligns and strengthens gluten. By hand, this usually takes 8–10 minutes. The dough should go from rough to smooth, slightly tacky but not sticky. With a stand mixer, kneading is faster—about 4–6 minutes on low speed.

A well-kneaded dough will stretch without tearing and spring back slowly when pressed. If it rips easily, keep kneading. If it feels tight or dry, add a teaspoon of water and continue.

 

A gentler approach


For higher-hydration or sourdough breads, less kneading and more resting works beautifully. Stretch-and-folds during bulk fermentation develop strength without overworking the dough.

 

Trust your hands


Times are guides, not rules. Dough tells you when it’s ready—smooth, elastic, and alive. With practice, mixing and kneading become less about technique and more about feel, setting the foundation for great bread every time.

 

 

 

Stretching and Folding

 

Stretching and folding is a simple, hands-on way to strengthen dough without heavy kneading—especially helpful for sourdough and higher-hydration breads. Instead of working the dough all at once, you build structure gradually while the dough ferments.

 

What stretching and folding does


This technique aligns gluten strands, traps fermentation gases, and redistributes yeast and warmth. The result is a dough that becomes stronger, smoother, and easier to shape—without becoming tight or overworked.

 

How it’s done


After the dough has rested, lightly wet your hands. Gently lift one edge of the dough, stretch it upward just until it resists, then fold it over itself. Rotate the bowl and repeat on all four sides. One full rotation equals one set.

 

When and how often


Most doughs benefit from 3–4 sets, spaced 20–30 minutes apart during the early stage of bulk fermentation. Each round should feel easier—the dough will hold its shape better and feel more elastic over time.

 

What to look for


A well-developed dough will appear smoother, slightly domed between folds, and more resilient when handled. If it tears, rest it longer between sets.

Why bakers love it


Stretching and folding respects the dough’s natural rhythm. It builds strength patiently, encourages open crumb, and makes bread baking feel calm, intuitive, and deeply satisfying—one fold at a time. 🍞

 

 

 

Proofing & Fermentation

 

Fermentation and proofing are the heart of bread baking. This is when yeast and bacteria do their work—creating rise, flavor, and texture—while the dough slowly transforms.

 

Fermentation: building flavor and strength


Fermentation begins as soon as the dough is mixed. During this stage (often called bulk fermentation), yeast produces gas that expands the dough, while natural acids develop flavor and help strengthen gluten. The dough should become lighter, smoother, and slightly puffy. Time, temperature, and starter strength all matter here—warmer dough ferments faster, cooler dough more slowly and with deeper flavor.

 

Proofing: the final rise


Proofing happens after shaping. This is the dough’s last chance to rise before baking. Properly proofed dough feels airy and relaxed, not tight or dense. When gently pressed, it should slowly spring back, leaving a slight indentation.

 

Finding the balance


Under-proofed dough can burst or bake up dense; over-proofed dough may collapse or spread. Watch the dough, not the clock—volume increase, feel, and aroma are your best guides.

 

With patience and attention, fermentation and proofing turn simple ingredients into bread with character, depth, and soul. 🍞

 

 

Scoring & Baking in a Dutch Oven

 

Scoring and baking are the final, exciting steps where your dough becomes bread. Done well, they control how the loaf expands and help create that beautiful crust every baker loves.

 

Why we score


Scoring means making shallow cuts in the surface of the dough just before baking. These cuts guide where the bread expands as it hits the heat. Without scoring, steam and pressure may force the loaf to burst unpredictably. A clean, confident score encourages good oven spring and adds visual character. Use a sharp blade or lame, and aim for a decisive cut about ¼ to ½ inch deep.

 

Why a Dutch oven works so well


Professional bread ovens inject steam to keep the crust flexible during the first part of baking. A Dutch oven recreates this at home. The heavy pot traps moisture released from the dough, allowing it to rise fully before the crust sets. The result is better oven spring, a crackly crust, and a well-shaped loaf.

 

How to bake in a Dutch oven


Preheat your Dutch oven with the oven—hot is key. Carefully transfer the scored dough into the pot (parchment paper helps). Cover with the lid and bake for the first 20–30 minutes to trap steam. Then remove the lid and continue baking until the crust is deep golden brown and the loaf sounds hollow when tapped.

 

Trust the transformation


The moment the lid comes off, magic happens—color, aroma, and texture develop quickly. Let the bread cool fully before slicing; the crumb finishes setting as it cools.

Scoring and Dutch oven baking turn careful fermentation into a loaf that looks as good as it tastes—crusty, bold, and deeply satisfying. 🍞

Bread Basics

Sourdough