Step-by-step instructions for a perfect crusty loaf.🥖

There’s something magical about baking your own bread. It connects us to tradition, nourishes our families, and fills the house with the most comforting aroma. Today, I’m sharing my go-to homemade bread recipe—simple, satisfying, and perfect for anyone who wants to bake from scratch.

Please take a moment to read through the entire recipe before you begin. I know it takes a little extra time, but trust me –it’ll save you from mistakes later. I’ve learned this the hard way! 😅

Today, I’m making bread and I want to share every detail with you. I understand that bread can seem complicated, and while most store-bought options aren’t very healthy, we bread lovers deserve better!

Normally, traditional bread requires just three basic ingredients – flour, water, and salt (because bread without salt is tasteless!).

To simplify the process, I’ve added yeast to speed things up and even a touch of sugar to ensure the yeast gets the nourishment it needs. Yes, I know sugar isn’t the healthiest, but a happy, well-fed yeast works wonders! 😉Note: I discovered this recipe on a Romanian website and adapted it to suit my style. You can find the original recipe here – savoriurbane.com

Why Make Bread at Home? 🏡

✔️ Control Over Ingredients – Store-bought bread often contains preservatives, additives, or too much salt and sugar. When you bake your own, you know exactly what’s inside.

✔️ Flavor & Texture – Freshly baked bread has a crusty outside and soft, fluffy inside you just can’t replicate with packaged bread.

✔️ Therapeutic Ritual – Kneading, waiting, shaping—it’s a slow, mindful process that turns into a rewarding experience.

Ingredients:

•500 g all-purpose flour (≈ 4 cups)
• 10 g salt (≈ 2 teaspoons)
• ½ teaspoon sugar
• 330 ml warm water (≈ 1⅓ cups; water should be warm, not hot)
• 4 g dried yeast or 12 g fresh yeast (fresh yeast ≈ ½ ounce)
• 1 tablespoon + a little extra oil (for greasing the bowl and work surface)

Tip: Picture all your ingredients neatly arranged before you start – it sets the stage for success! 😍

1. Prepare Your Ingredients

Gather all your ingredients to avoid any mess or delays later. Having everything at hand will keep you from accidentally getting sticky dough on anything but you’re  hands when reaching for something else (I doubled the ingredients to make several small loaves and one large loaf).

Ingredients for homemade bread: cup of salt, cup of yeast and sugar, bowl of water, and large bowl of flour.

2. Activate the Yeast

  • In a small bowl, combine the yeast (I prefer active dried yeast over fresh), ½ teaspoon sugar (if you dislike the ideea of suggar, just skip it), and 1 tablespoon of flour (taken from your pre-measured flour). Today I am using whole wheat flour. 
  • Pour in 40-50 ml of warm water and mix well with a spoon.
  • Let the mixture rest for 15 minutes until it becomes bubbly – that’s your sign that the yeast is doing its job! 👍.
Small bowl with a mixture of yeast, sugar, a tablespoon of flour, and 50 ml of water for activating yeast.
Small bowl with activated yeast mixture, showing froth and bubbles after 15 minutes of fermentation.
yeast mixture after 15 minutes, showing increased volume and bubbles.

3. Mix the Dough

Once the dough looks even, add the salt (and the reserved water) – remember, salt is added at the end so it doesn’t inactivate the yeast. Give it another quick mix.

In a larger bowl, add the remaining flour. Gradually pour in the activated yeast mixture along with the rest of the warm water (reserve 2 tablespoons of water for the salt later).

Mix and knead until you achieve a smooth, homogeneous dough.

Bowl of flour with activated yeast for homemade bread recipe
Bowl containing mixed flour, activated yeast, and water for homemade bread dough
Incorporating salt
Bowl of bread dough with added water to dissolve and integrate salt
Adding the remaining water to dissolve and evenly distribute the salt.

4. Knead on the Counter

  • Transfer the dough onto a countertop lightly dusted with the reserved flour.
  • Knead the dough by hand for about 10 minutes until it becomes elastic and stops sticking to the surface. (If you’re using a mixer, this process might take about 7-8 minutes.)
  • You’ll notice the dough gradually forms a more cohesive ball.
Floured work surface prepared for kneading bread dough
Bread dough turned onto floured work surface for shaping
Bread dough at different kneading stages on a floured work surface
Bread dough at different kneading stages on a floured work surface
Bread dough at different kneading stages on a floured work surface
Bread dough at different kneading stages on a floured work surface
Smooth and elastic bread dough ball on a floured work surface

5. Initial Proofing

  • Place the dough in a bowl that has been lightly greased with oil.
  • Cover the bowl with plastic wrap and then a kitchen towel (this is an old trick passed down by my mom and grandmother!).
  • Allow the dough to proof for about 1½ hours (sometimes even 2 hours) until it doubles in size. Patience is key! ⏳
Soft and elastic bread dough ball in an oiled bowl, ready for rising
Bread dough covered with plastic wrap in an oiled bowl, ready for proofing
Bread dough covered with plastic wrap and a towel in an oiled bowl, ready for proofing

6. First Stretch and Fold

  • Turn the risen dough onto a lightly oiled surface.
  • Coat your hands with a little oil so you can handle the dough more easily without it sticking.
  • Divide the dough into pieces if you prefer smaller loaves (my husband loves mini loaves), or leave it whole for one large, beautiful loaf.
  • Perform a “stretch and fold” by gently stretching the dough into a square shape, then folding one third from the top over the center, followed by the bottom third, and finally folding the left and the right sections over. The dough should look like a fluffy pillow.
  • Place the shaped dough in a baking pan lined with parchment paper. Cover it with plastic wrap and a towel, then let it rest for another 20-30 minutes.
Bread dough doubled in size after two hours of proofing
Bread dough undergoing first stretch and fold on a oiled work surface
Bread dough undergoing first stretch and fold on a oiled work surface
Bread dough undergoing first stretch and fold on a oiled work surface
Bread dough undergoing first stretch and fold on a oiled work surface
Bread dough after first stretch and fold, resting on a oiled work surface
Folded bread dough in a baking pan covered with plastic wrap and a towel for proofing

7. Final Stretch and Forming

  • Transfer the dough onto the oiled countertop.
  • Gently stretch it with oiled hands into a flat, square shape, then fold the bottom corners toward the center (like forming an envelope).
  • Bring in the remaining corners and carefully seal the edges. Flip the dough so the smooth side is up, giving it a final, polished shape.
  • Cover the pan again with plastic wrap and a towel, and leave it on the countertop until the oven heats up.
Bread dough resting on oiled work surface after 20-minute proof
Bread dough undergoing second stretch and fold on oiled work surface
Bread dough undergoing second stretch and fold on oiled work surface
Bread dough undergoing second stretch and fold on oiled work surface
Bread dough undergoing second stretch and fold on oiled work surface
Bread dough undergoing second stretch and fold on oiled work surface
Bread dough undergoing second stretch and fold on oiled work surface
Bread dough undergoing second stretch and fold on oiled work surface
Bread dough in final shape resting on work surface after second stretch and fold, before final rest and scoring

8. Preheat and Bake

  • Preheat your oven to 240°C (464°F) using both the top and bottom heat settings. Place a small tray with about 2 “fingers” of water at the bottom of the oven for steam.
  • Now, just before placing the tray in the oven, you can score the bread if you wish. Scoring is done for aesthetics, to prevent chaotic splitting in the oven. You can use a razor blade, a very sharp knife, or leave it as is—it’s up to you!
  • Position your baking pan on the lowest rack.
  • Bake at 240°C for 10 minutes without the convection fan.
  • After 10 minutes, remove the water tray, reduce the oven temperature to 200°C (392°F), and continue baking for another 30 minutes.
  • Check for doneness by tapping the bottom of the loaf – if it sounds hollow, it’s ready. If it sounds too dense, let it bake for an extra 5-10 minutes.
Six small loaves and one bread in pan after 30-minute rest, scored, ready for baking
six small loaves and one bread in pan after 10 minutes of baking in preheated oven
After 10 minutes in the oven.

9. Cool and Enjoy

  • Remove the bread from the oven and let it cool on a rack.
  • Admire your work and share your results with me – I’d love to see your beautiful loaves! 😋
Five freshly baked small loaves cooling on a wire rack on the kitchen counter
Freshly baked bread cooling on a wood plate on the kitchen counter

Final Thoughts: Bread Is Simplicity at Its Best 🍞

Bread doesn’t need to be complicated. With a few basic ingredients and a little patience, you can enjoy something truly homemade and nourishing. The full process takes around 3½ hours, but only 30 minutes are hands-on. The rest? Time for the dough to rise and rest.

Whether you’re new to baking or looking for a trustworthy everyday recipe, this is the one I come back to time and time again.

Enjoy your homemade bread! If this recipe helps you out, please share your pictures and experiences in the comments below. I’m always excited to see how your bread turns out! 😊


If you’re ready to start cooking, my article “How to Start Cooking from Scratch: Simple Rules for a Healthy, Efficient Kitchen” is the perfect guide. In it, you’ll find practical advice to kick off your culinary journey and start creating delicious meals from scratch.

For more details on choosing the perfect flour for your baking needs, check out my article “Everything You Need to Know About Flour: Uses, Types, and Tips for Every Recipe.” In that guide, you’ll discover the nuances of different flours—from protein content to refinement levels—and learn how these factors can elevate your bread-making skills.

🌿 Cook Simply, Cook Slowly#SimplifyWithLela🌿

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