How To Bake Bread Brilliantly

With life still in lockdown, more people than ever are turning to baking. Here’s how to bake the perfect loaf, with nutrition scientist Haleh Moravej

- Helen Pilcher

Treat breadmaking like a science experiment

Baking is a science, so don’t guesstimate. Make sure, for example, that the water you add is at the right temperature. Too hot or too cold, and the yeast won’t work. If it says to add a certain amount of yeast or salt, ensure you do.

Strong flour is best

Strong flour has the highest amount of protein in it. It contains glutenin and gliadin, which combine to make gluten when water is added. If you use flour with a low protein content, the bread is likely to be heavy and dense.

Kneading is important

As the dough is stretched, it helps to line up the messy strands of gluten. It’s a bit like combing the tangles from your hair! This makes the bread stronger.