Bread-Making Tips & Tricks

Use the right flour Strong bread flour gives your loaf structure and chew thanks to its higher protein content. If you’re short, try half bread flour, half plain — you’ll still get a decent rise.

Don’t rush the proving Bread likes patience. A slower, cooler rise develops flavour. If you’re busy, pop the dough in the fridge overnight and bake the next day. I always say bread takes time but it doesn't take your time. 

Test the dough, not the clock Dough is ready when it springs back gently after you poke it. Clocks are handy, but your fingers are the best judges. The time it takes for your dough to be ready can be affected such things as the weather, if you have the heating on, is it in a draughty room? I am also sure but I cant prove it scientifically that when I make bread it is affected by my mood! 

Steam = better crust Slip a tray of water into the oven or spritz the dough with water before baking. The steam helps create that bakery-style, crisp crust. When we were setting up our kitchen here at our new house we took a lot of time to decide if we would buy an oven that could add steam to our bakes, in the end we decided to stick to our age old method of spritzing out dough as needed.

Salt matters Don’t skimp! Salt strengthens the gluten and adds depth of flavour. Without it, bread tastes flat and the texture can be sticky. I can't stress enough how important salt is in bread making.

Slash with confidence Scoring the top of your loaf isn’t just decorative — it lets the bread expand properly in the oven. Use a sharp blade and make bold cuts. As you get more confident you can get creative.

Embrace imperfections Rustic loaves with a few quirks are often the tastiest. Don’t chase perfection — chase flavour. My husband Simon now makes a lot of the bread we eat here as I am occupied with other things. Simon is a perfectionist by nature it has take him a while but he is now embracing the imperfections and enjoys experimenting with moisture levels, using honey or treacle to feed the yeast, adding seeds... the opportunities are endless, I love seeing how his confidence grows with every loaf.

Easy swap No yeast in the cupboard? Try a quick soda bread made with bicarbonate of soda and buttermilk. It’s ready in under an hour and perfect with soup. Soda bread is the bread of my childhood, it brings back memories with every delicious bite. 

Kitchen tip If you’re new to bread, start with flatbreads like pitta bread or focaccia — forgiving, delicious, and confidence-building.

Heritage grains like spelt and emmer are making a comeback in Scotland and across the UK. They’re easier to digest and add nutty, complex flavours to bread — worth seeking out at local mills or farmers’ markets.