Useful tips for baking beginners – Part 2

Useful tips for baking beginners – Part 2

Last week we showed you how easy it is to get started with baking. We have already introduced some useful tips for baking beginners. If you do not know the tips, you can find them here >>
Today there is another part with great tips for baking bread:

  • Keep an even temperature in the kitchen. It would be good if liquid ingredients such as water or buttermilk are lukewarm.
  • Knead well: Kneading brings air into the dough, which makes it fluffy. The best consistency of a bread dough is when it is firm, but also elastic.Useful tips for baking beginners – Part 2
  • Keep in mind that the resting time may differ from the recipe and may vary depending on the dough (yeast vs. sourdough).
  • Steam in the oven can have a beneficial impact on baking whole meal breads or other whole meal bakeries. During the baking place additionally a pot of ¼ liter of hot water in the oven which can be removed again after about half of the baking time.
  • Knocking test: To see if your bread has finished baking, you can knock on its bottom side. If it sounds hollow, it has finished baking.
  • Coating the bread with a little hot water immediately after baking will give it a crunchy crust. This is not necessary for small bakeries, flatbreads or crispbreads, which can also be enjoyed immediately after baking.
  • You do not need that much yeast for your yeast dough. If you have enough time to let your dough rest, and if your kitchen is warm enough, then the yeast dough can “rise” very well and you also need less yeast for it.

Last week you have already learned, what you should basically consider as a baking beginner. Today you have therefore seen that there are also useful tips for baking bread. If you are now motivated to start right away and bake your own bakeries or your own cakes, then just have a look on our blog – you will find great recipes there!



Skibbe, Petra/ Skibbe, Joachim (2006): Backen nach Ayurveda. Brot Brötchen & Pikantes. Vollwertig &individuell. Darmstadt: pala-verlag, S. 39