Just Bake Bread

Baking is chemistry - volume measurements (cups) are inconsistent. A kitchen scale ensures precision every time. One cup of flour can vary by 20-30g depending on how it's scooped, while grams are always exact. For consistent results, always weigh your ingredients.

Instant yeast (most common): Can be mixed directly with flour. Fast-acting, consistent.

Active dry yeast: Needs proofing in warm water first. Traditional choice.

Fresh yeast: Perishable, needs dissolving. Professional baker's choice.

Our calculator assumes instant yeast. To substitute: 1g instant = 1.25g active dry = 2.5g fresh.

Yes, absolutely! All-purpose flour works perfectly well for no-knead bread, and many bakers actually prefer it. The choice comes down to the texture you want:

Bread flour (higher protein, 12-14%):

• Creates a chewier, more structured loaf
• Produces a higher rise and more open crumb
• Ideal if you want that classic artisan bakery texture

All-purpose flour (moderate protein, 9-12%):

• Results in a more tender, slightly softer crumb
• Still develops plenty of gluten during the long no-knead fermentation
• Perfect for family-friendly bread that's easier to slice for sandwiches

For no-knead recipes specifically, the long fermentation time develops plenty of flavor and structure even with all-purpose flour. Try both and see which you prefer!

Common reasons:

• Yeast too old: Check expiration date
• Water too hot: Killed the yeast (>50°C)
• Water too cold: Slows fermentation significantly
• Salt contact: Salt kills yeast if mixed directly together
• Room too cold: Find a warmer spot (24-28°C ideal)

Always mix yeast with flour first, then add salt separately.

Hydration is the ratio of water to flour by weight. For example:

• 68% hydration: 680g water per 1000g flour
• 75% hydration: 750g water per 1000g flour

Higher hydration = more open crumb, but stickier dough. Our calculator adjusts hydration based on your flour choice (different flours absorb water differently).

Don't add more flour! Try these instead:

• Wet your hands: Prevents sticking without adding flour
• Use a scraper: Bench scraper is your best friend
• Wait: Gluten develops and dough becomes less sticky during rest
• Oil the bowl: Lightly oil your work surface for wet doughs

Adding extra flour changes the hydration and your final result.

Different flours absorb water differently:

• White flour: 60-80% hydration range
• Whole wheat: Needs less water (more bran absorbs less)
• Rye flour: Very absorbent, needs more water
• Spelt: Similar to white but more delicate

Our flour blends automatically adjust hydration ranges based on the specific flour mix you choose.

Poolish is a pre-ferment made of equal parts flour and water with a tiny amount of yeast, fermented 12-16 hours before baking.

Benefits:

• More complex, nuanced flavor
• Better shelf life (stays fresh longer)
• Improved crust color and texture
• More developed aroma

It requires planning ahead but minimal effort - mix it the night before.

Your poolish is ready when:

• Surface is covered in bubbles (like a foamy top)
• It has risen and slightly collapsed in the center
• Smells pleasantly yeasty, not sour or alcoholic
• Has a honeycomb structure visible through the container

Time: 12-16 hours at room temperature (20-22°C). If it smells sharp or has liquid separation, it's over-fermented but still usable.

Yeast amounts are automatically adjusted for your speed choice.

A poolish is a liquid pre-ferment (100% hydration), while a stiff sponge is firmer (around 60-70% hydration). To convert your ingredients, you simply need to reduce the water.

Ingredients for a Stiff Sponge:

• Flour: 100g (Keep all of it)
• Water: 60g - 70g (Reserve the remaining 30g-40g for the final dough mix)
• Yeast: A pinch (Same amount)

Instructions:

1. Mix: Combine the 100g flour, 60-70g water, and the pinch of yeast until a shaggy dough forms. Tip: Hold the salt for the final dough, as it can slow down fermentation.
2. Knead (Briefly): Turn the dough out and knead for just 1-2 minutes until it forms a smooth ball. It should feel firm and slightly tacky, similar to regular bread dough, not a batter.
3. Ferment: Place it in a bowl, cover, and let it ferment.
   • For same-day use: Let it rise at room temperature for 2-4 hours until doubled.
   • For next-day use: Let it sit at room temperature for 1 hour, then refrigerate for 12-18 hours for more flavor development.

How to Use It:

When you're ready to make your final dough, treat this sponge like a biga (a stiff pre-ferment). Tear it into small pieces in your mixing bowl, add the 30-40g of water you saved earlier to help break it up, then proceed with the rest of your final dough ingredients (more flour, salt, etc.).

Steam is critical for good bread:

• Oven spring: Keeps crust soft longer so bread can expand
• Crust color: Promotes Maillard reaction for golden color
• Crust thinckness: Creates that perfect crackly crust
• Shine: Gives bread that professional sheen

Methods: Dutch oven (best), steam pan with boiling water, or spray water in oven quickly.

Three reliable methods:

1. Internal temperature: 94-99°C (201-210°F) - most accurate
2. Visual: Deep golden brown crust
3. Sound: Bottom sounds hollow when tapped

Too dark:

• Oven runs hot - reduce temperature by 10-15°C
• Too much sugar in dough (sweetener add-in)
• Baking too close to heating element

Too pale:

• Not enough steam - improves browning
• Oven runs cool - check with separate thermometer
• Under-fermented - more sugar development needed

YES - Preheat these:

• Dutch oven (with lid) - essential for steam
• Cast iron vessel (with lid) - same reason
• Cast iron skillet - must be preheated!

NO - Don't preheat these:

• Pullman tins - dough goes in cold tin
• Steel baking tins - dough goes in cold tin

Our calculator gives you specific preheat instructions for your container.

• Under-proofed: Didn't rise enough before baking
• Over-proofed: Rose too much, structure collapsed
• Too much whole grain: Heavy flours need extra hydration
• Not enough steam: Prevents proper oven spring
• Kneading issue: Not enough gluten development

• Too much hydration: Especially with low-protein flour
• Under-proofed: Didn't develop enough structure
• Weak gluten: Need more folds or kneading
• Shaping issue: Not enough surface tension
• Hot oven not hot enough: Need more initial heat

Yes! Baker's percentages make scaling easy:

• All ingredients scale linearly with total flour
• Doubling = multiply all weights by 2
• Halving = divide all weights by 2

Note: Baking times may need adjustment. Larger loaves need slightly longer, smaller loaves need slightly less time. Use internal temperature (94-99°C) as your guide.

This is often called "marching" or "laminations". It happens when layers of dough fold over each other without fully fusing during fermentation. With long cold fermentation (like 48 hours), here are the most common causes and fixes:

1. Shaping cold dough vs. room temperature dough
The Issue: If you let the dough come fully to room temperature after a long cold ferment before shaping, the gluten relaxes too much. Shaping it then can press gas pockets into flat layers.
The Fix: Shape the dough directly from the fridge. Cold dough is stiffer and holds its shape better, preserving the gas structure.

2. Insufficient gluten development before the cold rest
The Issue: If the dough goes into the fridge without strong gluten development (a smooth, elastic "windowpane"), the folds you did early on remain as physical separations. The cold stops them from knitting together.
The Fix: During the initial stretch & folds at room temperature, add 1-2 more sets of folds until the dough feels smooth and strong before refrigerating.

3. Length of cold fermentation
The Issue: A 48-hour cold ferment is long. If your fridge is slightly warm, the dough can over-ferment, becoming fragile and tearing internally during shaping.
The Fix: Try reducing the cold bulk ferment to 24-30 hours first. Also ensure your fridge is cold (2-4°C).