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How to make easy loaves of bread

How to make easy loaves of bread

people icon For 10 euro icon € 0.2 /pers. calories icon 285 kcal/100g


  • For the preferment or poolish: 160 g. bread making wheat flour
  • 160 ml. of warm water
  • 1g. fresh yeast
  • For the dough for the loaves of bread: The poolish that we have previously prepared and rested for 10-12 hours. Or if you can also use 220 g. of sourdough at 100% hydration and activated from the night before
  • 640g. breadmaking wheat flour
  • 16g. of salt
  • 2 g. fresh yeast
  • 350 ml. of water

How to make easy and homemade loaves of bread.

Talking about homemade bread is talking about the smell of home, that aroma that fills the house when we bake bread. If you have already tried any of the breads that we have published on the blog, I recommend this recipe for loaves of bread, they are simple and with few resources and a minimum of technique you will achieve a true wonder.

With this recipe we will be able to make the classic loaves of bread from any bakery, white bread with wheat flour , which we usually use to accompany food or prepare some sandwiches. A good way to start making bread at home and learn to knead with the French kneading method.

For this recipe and any other bread recipe , it is really essential to respect the resting times, it is long but you don’t have to do anything else, just let the dough – and previously the preferment or poolish – rest for as long as it needs. If you have sourdough , you can replace the poolish with sourdough, in this case 220 g. They are enough .

I hope that now your snacks at home for you and the little ones are delicious, one more way to spend these days of confinement with your homemade bread.

Preparation of poolish or preferment

  1. We prepare the poolish 10-12 hours before we start making the bread, it is best to do it the night before. We dissolve the yeast in the warm water. We add the flour and mix very well.
  2. We cover and let it rest for 10-12 hours at room temperature.
  3. When the poolish is ready after resting time, transfer it to a large bowl.

Preparation of bread dough and French kneading for the bars

  1. We add the flour, water and crumbled yeast. We mix well and let it rest for 15 minutes.
  2. We integrate the salt using a trowel or kitchen scraper, making indentations so that it mixes well into the dough. We transfer the dough to a clean and smooth surface without adding flour or oil.
  3. We knead for 10 minutes with the French kneading method, which consists of stretching the dough from the left side and folding it over itself, letting it fall with a sharp snap. Little by little it will become more manageable and less sticky.
  4. We let the dough rest for 5 minutes.
  5. We knead again for 10 more minutes with the French kneading method.
  6. We make a ball with the dough and transfer it to a bowl greased with a little oil, cover with plastic wrap and let it rest at room temperature for about three hours until it doubles in size.
  7. After resting, we take the dough out of the bowl and divide it into 6 equal portions.

Shape of loaves of bread

  1. We flatten each ball to remove the air and form a rectangle.
  2. We fold from one end of the long part to the middle of the dough and do the same with the same end, forming a kind of curl.
  3. We seal the joint with our fingers or by crushing it with the palm of our hand.
  4. We roll the curler with the palms of our hands to form an elongated, bar-shaped roll. If we want our bars to have peaks at the ends, we shape them with our fingers.
  5. We leave the bars on greaseproof paper, cover them with a clean cloth and let them rest for at least an hour at room temperature or until they increase in volume.
  6. We preheat the oven to 250º C with heat up and down, leaving the baking tray inside so that it is very hot and another tray or empty metal container at the base of the oven.
  7. We make superficial cuts in each bar.

Baking and final presentation of the loaves of bread

  1. When the oven is very hot, we place the bars with the parchment paper on the oven tray and pour half a glass of water into the metal container, quickly closing the oven door so that the steam does not escape.
  2. We bake 15 minutes.
  3. After that time we open the oven letting the steam escape and remove the container with the water.
  4. We lower the temperature to 200º and bake for another 15 minutes.
  5. We remove from the oven and let it cool before consuming.

You can see all the step-by-step photos in the recipe for homemade bread loaves. Don’t lose any detail and they will come out perfect.

Tips for delicious loaves of bread

  • It is a long process, perhaps for someone who already knows how to make bread, but as we are right now, everyone learning from everyone, it is best to explain the process in detail and in the best possible way. This way you will get the best breads, just like the rest of the bread recipes on the blog.
  • The times for this recipe would be 40 minutes + 30 minutes in the oven + 14-16 hours of various rests.
  • For this recipe we have used baking flour, not strong flour. If you don’t have baking flour, you can use common wheat flour, but it has between 10 and 12% protein. Bread flour has less strength and is easier to work with. The one that cannot be used to make bread is the current. Rye flour improves the flavor and texture, but if you don’t have it you can use all wheat flour as in this case, and I’ll leave the fine-tuning to your taste at home.
  • You can use tap water, but I recommend that it be bottled, so that it does not have a lot of lime or chlorine. It depends a lot on the area where you live.
  • For the poolish and the subsequent dough to ferment in the time indicated, the ambient temperature must be warm, so the ideal is to look for the warmest place in the house (the oven turned off, for example) where the temperature also does not vary too much. with the passing of the hours.
  • If we shape the parchment paper on which we are going to rest the bars before baking into an accordion shape and put a bar in each fold, they will be more rounded like a baguette.
  • It is important to watch the last 15 minutes of baking so that the crust does not burn. If it is toasting too much we can cover the bars with another greaseproof paper.
  • If we like a slightly crunchy and softer crust, we take the bars out of the oven 5-6 minutes before the proposed time.

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