A Few Tips Before You Make Bread

If you use a mixer with a dough hook, be careful not to over-mix the dough (5 minutes is sufficient). The gluten of an over-kneaded dough will have lost all its elasticity and this will result in bread of a poor texture and shape.

Bread needs warmth. It likes to be made in a modern centrally heated house, not a cold draughty pantry. Nowadays, most houses are warm enough, but do not leave the rising dough next to an open window. We sometimes cover our bread with a cloth if it is cool.

We use only fine sea salt, for salt crystals (unless they are dissolved in water) do not mix evenly.