10 TIPS for crusty and airy bread
The honest guide, slightly chaotic, from lessons learnt over almost 20 years of fanatic bread baking. Once you start baking bread, the joy of each result that is edible will encourage you to keep improving.
What you need to have at home:
- Flour (all-purpose and rye flour)
- Salt
- Caraway seeds (crushed, whole)
- Sourdough starter
1. Take your starter out of the fridge (way before you bake)
What to do: Your sourdough starter lives in the fridge. It's sleepy. Wake it up the day before baking—ideally in the morning. Add 3 tablespoons of flour, a bit more water, and stir it in a jar. Keep it somewhere warm. If it starts bubbling, congrats—your bacteria are awake and hungry.
Why it matters: Fermentation needs active bacteria and yeast. Cold starters = tired loaves.
Science bit: Lactic acid bacteria and wild yeast eat the flour's sugars and release CO₂. That's what gives rise (literally) to airy dough.
2. Mix the dough at night – keep it simple
What to do: At around 8 PM (my best practice), mix your ingredients like this:
- 500g plain (all-purpose) flour
- 5 tsp salt
- 2 tbsp caraway seeds (1 crushed, 1 whole)
- 2 cups of water
- 50ml sourdough starter
Give it a solid stir. No need to knead. Just make sure everything's wet and happy. Then cover it with a tea towel and walk away.
Why it matters: You're not making a marble sculpture. You're setting up a cosy nap for your dough. Simple = good.
Science bit: Mixing hydrates the flour and distributes the starter evenly. From there, enzymes and fermentation do their job slowly and surely.
3. Yes, it should be wet. Like a lazy spa guest
What to do: If the dough feels too loose, too runny, too easy to stir—perfect. That's how it should be. Think of it as a lazy guest at a spa: relaxed, low-effort, no stress.
Why it matters: Wetter dough ferments better, stretches better, and gives you those gorgeous holes and fluffy texture. Bonus: no dry crust on top from drying out overnight.
Science bit: High hydration improves enzymatic activity and allows gluten strands to stretch and trap air pockets better. Moisture = structure and fluffiness.
4. Rise and shape into a ball
What to do: Wake up early (sorry). Around 6 or 7 AM, add a bit more flour if needed and start shaping the dough into a rough ball.
Why it matters: Early birds get brunch. And your dough gets time to wake up slowly.
Science bit: Temperature + time = fermentation.
5. Stretch and fold like a pro
What to do: After 20 minutes, fold the dough over itself. Do this 2–3 times with 15–20 minute breaks. A bit of Pilates for your dough… Then place it into a proofing basket and leave it to proof for at least 2 hours.
Why it matters: Folding strengthens gluten without kneading. It helps the dough hold its shape. It forms a strong but stretchy internal web—kind of like a flexible net. That web holds air bubbles in place, so they don't escape.
Science bit: Folding organises gluten strands and redistributes air bubbles.
6. Preheat that oven—hot, hot, HOT
What to do: Preheat your oven to the max (mine goes up to 275°C/520°F) with the baking pot inside. You want it blazing.
Why it matters: Bread needs a shock—like when you dive into a cold river. It makes it jump up and rise fast.
Science bit: High initial heat = oven spring. Rapid CO₂ expansion before the crust sets.
7. Flip it like it's hot (into the pot)
What to do: Flip your dough into a greased baking pot. If it spreads weirdly, shake the pot gently side to side—it'll re-centre like a shy turtle.
Why it matters: The goal: round, tall bread. Not sad pancake dough.
Science bit: Correct placement + heat = better shape and loft. Don't disturb the dough's bubbles too much.
8. Use the right pot – no rubber handles, please
What to do: Use a heavy ceramic or cast-iron pot with a lid. If it's from your grandma—bonus points. No plastic handles unless you enjoy toxic smoke.
Why it matters: Heavy pots trap heat evenly and hold steam like a pro. You don't even need to take the lid off before the end of baking (because of the humidity created inside).
Science bit: Closed pots simulate professional baking ovens—intense heat and moisture retention lead to better crust.
9. Steam is your secret weapon
What to do: Add a smaller pan with water at the bottom of the oven. Or brush the bread with water during the last 5 minutes.
Why it matters: Steam = glossy crust. Also makes leftover flour disappear like magic.
Science bit: Moisture keeps the crust soft during the early bake, allowing full expansion. Later, it caramelises = shine.
10. Bake until it smells like heaven
What to do: Bake for 35–40 minutes. The crust should be deep golden. When in doubt, poke it—it should feel springy but firm.
Why it matters: Underbaked bread is just warm dough. Sad. Nobody wants that.
Science bit: Maillard reaction + final water evaporation = crunch and flavour explosion.
Most loaves are edible, even the ugly ones. Honestly, some people love flat, chewy ones . I've forgotten salt more times than I'll admit. But each fail is a breadcrumb towards better bread.
Make it a habit. Mess it up. Learn. Eat. Be proud, and do it again.