Guide

The Art of Baking: From Basic Breads to Decadent Desserts

Discover the joy of baking with expert tips, from simple cookies to artisan bread. Perfect your skills with easy-to-follow recipes and techniques suitable for all levels.

By DoItAgain Editorial Team

Published on October 25, 2025Last updated on October 25, 2025

I remember when I decided to bake my first loaf of sourdough. The kitchen counter was bathed in golden morning light as I carefully measured out the flour, my hands trembling slightly with excitement. I'd been binge-watching baking shows and reading cookbooks for weeks, mesmerized by the idea of creating something magical from just flour, water, and salt. The starter I'd been nursing for days bubbled promisingly on the windowsill, its yeasty aroma filling the air. I remember thinking how incredible it was that these simple ingredients could transform into something so much greater than the sum of their parts. My phone was propped up with a recipe from a well-known baker, and I had my grandmother's old wooden spoon ready to go - a little piece of family history in my hands.

As I mixed the ingredients, I couldn't help but think about the countless bakers who had performed this same ritual throughout history. There was something profoundly comforting about the rhythm of it - the way the dough started shaggy and uncooperative, then gradually came together under my hands. I set a timer for the autolyse, watching the clock tick down with great anticipation. The kitchen smelled like promise and possibility, with just a hint of the tangy sourdough starter that would work its magic in the dough.

Immersion

Kneading the dough was nothing like I expected. At first, it stuck to everything - my hands, the counter, even the scraper I was using to try to contain it. But slowly, as I worked the dough with the heel of my hand, folding and turning, it began to transform. The sticky mess became smooth and elastic, springing back when I poked it gently. I shaped it into a ball and placed it in an oiled bowl, covering it with a clean tea towel. Over the next few hours, I kept peeking under the towel, amazed each time at how much the dough had risen, its surface pockmarked with bubbles of trapped gas. The smell was incredible - yeasty and warm, with that distinctive sourdough tang that made my mouth water.

When it finally came time to bake, I was practically bouncing with excitement. I scored the top of the loaf with a razor blade, making quick, confident slashes that would allow the bread to expand in the oven. The dough made a satisfying 'shhh' as it hit the hot baking stone, and I quickly shut the oven door to trap the steam. Through the oven window, I watched in awe as the loaf expanded, the slashes opening up like a flower blooming in fast forward. The smell that filled my apartment was indescribable - toasty and nutty, with that unmistakable sourdough aroma that made my neighbors knock on the door to ask what I was baking.

Reflection

That first successful loaf changed something in me. There's something incredibly satisfying about breaking into a loaf of bread you've made yourself - the crackle of the crust giving way to reveal the soft, airy interior, still warm from the oven. I'll never forget the look on my partner's face when I served them a slice slathered with butter that melted into golden pools in the nooks and crannies. 'You made this?' they asked, their voice full of wonder. And I had. With my own two hands, a few simple ingredients, and a whole lot of patience.

These days, my Sunday baking ritual is sacred. I've learned to read the dough like a book - I know exactly when it needs a little more kneading, when it's perfectly proofed, when the oven is just the right temperature. I've shared loaves with neighbors, brought them to dinner parties, and even started a little side business selling at the local farmer's market. But no matter how many loaves I bake, that feeling of pulling a perfect loaf from the oven never gets old. It's a reminder that some of life's greatest pleasures come from the simplest ingredients, a bit of patience, and the courage to try something new.

Why It's Important

The rhythmic process of kneading and folding dough creates a meditative state, reducing stress and promoting mindfulness. Many bakers describe the process as 'therapy with edible results.'

When you bake at home, you control exactly what goes into your food - no preservatives, artificial additives, or hidden sugars. You can also experiment with whole grain flours and natural sweeteners.

Artisan loaves at specialty bakeries can be expensive, but making bread at home is often more economical, especially when buying ingredients in bulk.

Baking is an edible art form that allows for endless creativity with flavors, shapes, and decorations. From scoring intricate patterns on bread to decorating elaborate cakes, the possibilities are limited only by your imagination.

Baking traditional recipes connects us to our heritage and allows us to explore culinary traditions from around the world, from French baguettes to Indian naan to Mexican conchas.

Baking is delicious chemistry in action. Understanding how ingredients interact - how gluten develops, how yeast ferments, how heat transforms dough - makes you appreciate the science behind every bite.

Sharing homemade baked goods creates connections. Whether it's bringing bread to a new neighbor, teaching a child to make cookies, or swapping sourdough starters, baking builds community.

Baking with seasonal ingredients connects you to the rhythms of nature, from summer berry pies to autumn pumpkin bread to holiday cookies.

Successfully baking something from scratch gives an incredible sense of accomplishment. There's nothing quite like the pride of serving something you made with your own hands.

Home baking reduces packaging waste and food miles. You can use locally milled flours, support small farmers, and reduce your environmental impact compared to store-bought baked goods.

How to Start

Begin with a simple no-knead bread recipe - it's forgiving and requires minimal equipment. Look for recipes with appropriate hydration levels for better texture.
Invest in a few key tools: a digital kitchen scale (baking is a science, and weight is more accurate than volume), a bench scraper, and a good quality baking stone or Dutch oven.
Learn the windowpane test: take a small piece of dough and stretch it gently. If you can see light through it without it tearing, your gluten is well-developed.
Understand the importance of temperature: your ingredients, your kitchen, even your hands can affect how dough behaves. Aim for dough temperature around 75-78F (24-26C) for optimal rise.
Keep a baking journal to track your progress. Note the weather, water temperature, rise times, and how the dough felt at each stage. This will help you troubleshoot and improve.
Join an online baking community like The Fresh Loaf or r/Breadit to learn from experienced bakers and get feedback on your bakes.
Don't be afraid of failure. Even experienced bakers have flops. Each 'failure' is just a learning opportunity in disguise.
Experiment with different flours once you're comfortable with the basics. Try bread flour for chewier texture, whole wheat for nutty flavor, or rye for depth.
Learn to trust your senses. The recipe might say 'knead for 10 minutes,' but what you're really looking for is dough that's smooth, elastic, and passes the windowpane test.
Share your bakes! There's no better way to improve than by getting feedback from others, plus you'll make a lot of friends when you bring fresh bread to share.

What You'll Need

Basic kitchen equipment (mixing bowls, measuring cups, baking sheets, digital scale)
Oven with temperature control
Quality ingredients
Clean, uncluttered workspace with enough room for dough to rise
Time and patience (most breads require several hours from start to finish)
Oven mitts and heat-resistant surfaces
Plastic dough scraper and bench knife
Kitchen towel or cloth bowl covers
Parchment paper or silicone baking mats
Wire cooling rack

Safety First

Baking is generally safe but requires attention to food safety and kitchen hazards. Always use oven mitts when handling hot items, be cautious with sharp tools, and ensure ingredients are fresh. Those with food allergies should carefully check all ingredients. Keep baking areas clean to prevent cross-contamination, and supervise children during baking activities. For those with gluten sensitivities, consider using gluten-free flour alternatives.

FAQ

This is called 'fool's crumb' and usually means your dough needed more folds during bulk fermentation to distribute the gas bubbles evenly. Try adding one or two more sets of folds during the first rise.

Yes, but bread flour has more protein (12-14% vs 10-12% in all-purpose) which gives bread better structure. If using all-purpose, you might need to reduce hydration slightly (by about 2%) and expect a slightly more tender crumb.

A ripe starter will double in volume within 4-8 hours of feeding, have lots of bubbles on the surface and sides, and smell pleasantly yeasty with a slight tang. It should pass the float test: drop a small spoonful into water - if it floats, it's ready to bake with.

Most home bakers under-salt their dough. Try increasing the salt to 2% of the flour weight. Also, longer fermentation develops more flavor - try an overnight cold proof in the refrigerator.

For a crispier crust, create steam in your oven for the first 15-20 minutes of baking. You can do this by placing a pan of boiling water on the bottom rack or spritzing the oven walls with water (avoid the light bulb).

Yes! After the first rise, shape the dough, wrap it tightly in plastic, and freeze for up to 3 months. Thaw in the refrigerator overnight, then let it come to room temperature and complete its final rise before baking.

This usually means the dough is over-proofed. The gluten structure has broken down from too much fermentation. Try reducing bulk fermentation time or lowering the temperature where the dough is rising.

For the first day, store cut-side down on a cutting board with a tea towel over it. For longer storage, wrap completely cooled bread in a clean kitchen towel, then in a paper bag. Never store bread in plastic as it makes the crust soft and can cause mold.

For more sour flavor, try a longer, cooler fermentation. You can also maintain a stiffer starter (lower hydration) and feed it less frequently. Using whole grain flours in your starter will also increase sourness.

Gummy crumb is often caused by cutting into the bread before it's fully cooled (wait at least 2 hours), underbaking (use an instant-read thermometer - should be 190-210F/88-99C inside), or too much moisture in the dough.

Absolutely! A baking stone or steel with a metal bowl or roasting pan inverted over the bread works well. You can also bake on a sheet pan with a pan of water on the rack below to create steam.

For every 500g of flour, replace 100g water and 0.2g instant yeast with 200g active sourdough starter (100% hydration). Adjust hydration as needed and extend fermentation times since sourdough works slower than commercial yeast.

This is usually due to insufficient gluten development or over-proofing. Try kneading or folding more to strengthen the gluten, or reducing the final proofing time. Using a banneton or proofing basket can also help the dough hold its shape.

Add a tablespoon of honey or diastatic malt powder to the dough - these natural humectants help retain moisture. Also, ensure your bread is completely cooled before storing to prevent condensation.

Active dry yeast needs to be dissolved in warm water before using, while instant yeast can be mixed directly with dry ingredients. Instant yeast is more concentrated and works faster. If substituting, use 25% less instant yeast than active dry.