Bread Baking
Baking is also known as the bake in professional baking terminology. During baking, the dough is transformed into bread, developing a golden-brown crust and a firm crumb through exposure to high, dry heat.
Everything You Need to Know About Baking Bread
Baking is the final and most important step in bread making. During baking, the dough develops a golden-brown crust and a firm, airy crumb through exposure to high, dry heat.
What Happens During Baking?
When flour and liquid are mixed, gluten strands form and create a network throughout the dough. During fermentation, yeast produces carbon dioxide, creating gas bubbles that become trapped within the gluten network. These bubbles allow the dough to expand and develop.
As the bread bakes, it continues to rise. The yeast remains active until the dough reaches approximately 50°C (122°F), after which it dies. However, the gas bubbles continue to expand, giving the bread its final oven spring.
Between 60–80°C (140–176°F), the gluten structure sets and moisture is released. The starch in the flour absorbs this moisture, gelatinises, and binds the crumb together. At around 100°C (212°F), steam escapes and the crust begins to turn light golden. Between 140–150°C (284–302°F), the sugars caramelise, creating the rich brown colour and flavour of the crust.
Baking in an Oven
Every oven performs differently, so it's difficult to rely entirely on the temperature displayed. For the most accurate results, use an oven thermometer to check the actual temperature inside your oven.
Preheat the oven well before baking to ensure both the oven and its walls are thoroughly heated. Set the oven slightly higher than the temperature stated in the recipe, then reduce it to the recommended temperature as soon as you place the bread inside.
Avoid opening the oven door during baking. Each time the door is opened, the temperature drops and may take several minutes to recover. If you do open the oven, you may need to extend the baking time slightly.
Conventional Oven
Most conventional ovens have separate heating elements at the top and bottom. Unless otherwise stated, recipes assume the use of top and bottom heat, which provides even baking.
Using only the top heat will brown the top of the bread more, while using only the bottom heat will result in a darker underside.
Fan Oven (Convection Oven)
In a fan oven, heated air circulates throughout the oven, providing more even heat distribution. This allows you to bake at a slightly lower temperature than in a conventional oven. Because the heat is evenly distributed, you can usually bake on multiple shelves at the same time.
Temperature Differences
If a recipe only provides a temperature for either a conventional oven or a fan oven, a good rule of thumb is to reduce the temperature by approximately 20°C (35°F) when using a fan oven for temperatures above 100°C (212°F). Below that temperature, the difference is usually smaller.
The baking time generally remains the same.
Wood-Fired Stone Oven
A wood-fired stone oven often reaches temperatures well above 300°C (572°F), allowing bread to bake quickly while developing a crisp, crackling crust. Heat is controlled by the placement of the fire or embers, and the vaulted oven design ensures even heat distribution.
Baking Steel
A baking steel helps recreate the intense heat of a traditional stone oven in a conventional home oven, resulting in improved oven spring and a crispier crust.
Baking with Steam
Steam helps bread expand freely during the early stages of baking, reducing the risk of cracks while creating a crisp, glossy crust.
If your oven doesn't have a steam function, you can create steam by placing a baking tray or oven-safe dish with a little water or a few ice cubes on the bottom rack. You can also lightly spray the loaf with water towards the end of the baking time.
Baking in a Frying Pan
Flatbreads, such as Swedish crisp flatbread or soft flatbread, can be baked in a dry frying pan. Yeasted doughs, on the other hand, often produce better results when baked in a covered Dutch oven or casserole dish, which helps retain heat and steam.
Scoring and Docking Bread
Scoring or docking bread allows it to expand freely during baking and gives you control over where the loaf opens. Without scoring, the bread may crack unpredictably.
Knowing When the Bread Is Done
Baking times vary depending on the type of bread. The most reliable way to check doneness is with a thermometer. Fully baked bread should have an internal temperature of 96–98°C (205–208°F).
You can also turn the loaf over and tap the bottom. If it sounds hollow, the bread is ready.
After Baking
Once removed from the oven, allow the bread to cool completely. Transfer it to a wire rack and, if desired, cover it with a clean tea towel while it cools.
If the bread was baked in a loaf tin, leave it in the tin for about 10 minutes before removing it and transferring it to the wire rack.
Wholegrain breads are often best if left to rest for 24 hours before slicing, allowing the crumb to fully set. White breads, however, can usually be sliced as soon as they have cooled.
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