Baking at home

Rustic loaf with rye and caraway seed

Once you master the basic of baking, nothing is more delicious than a freshly baked bread, the smell of it will make everybody hungry for bread and truly a simpel bread fresh from the oven with a slice of butter is heavenly delicious.

When that is said, most of us has had bad experiences with baking for different causes. To avoid some of these undesirable moments there is some basic rules to be followed.

  • Make sure all ingredients have room temperature when starting unless otherwise stated in the recipe.
  • Never dissolve yeast with melted fat. The yeast cells encapsulate and inhibits fermentation.
  • Do not heat the yeast with the milk. Yeast is very sensitive to heat and works best at 37C.
  • If the yeast become more than 45C, the yeast cells will die.
  • do not mix yeast directly with salt or sugar.
  • 12 g of dried yeast corresponds to 50 g of fresh yeast.
  • It is a good idea to thoroughly stir the dry yeast in the flour before adding liquid.
  • When using dry yeast, dough should be kneaded slightly longer than using fresh yeast.
  • Knead the dough well - it develops taste and baking capacity.
  • If a dough is too firm (stiff), the bread becomes small, compact and dry.
  • When raising the dough, cover it with a damp cloth so that the dough does not form crusts.
  • Pour the dough into a ball after kneading, so the dough does not grease and is much easier to work with.
  • All bread with yeast can be cold raised.
  • Use as a rule of thumb 1/2 amount of yeast.
  • Use the same amount of liquid.
  • Let the dough stand at room temperature while preheating the oven.
  • If you brush your bread with eggs. Then add a pinch of salt that is stirred with the egg. Your egg becomes less tough.
  • Bread and cakes are finished when they have a temperature of approx. 95C in the middle. Use a thermometer to measure the temperature.
  • For rye bread the internal temperature should be 97C (NOT LESS)
  • To get an extra crisp crust on your bread, it is a good idea to spray water into the oven a couple of times during baking. Alternatively, place a bowl of water into the bottom of the oven during the entire baking process.
  • All doughs made with baking soda, baking powder or ammonium bicarbonate should be baked in the oven immediately after kneading.


a few recipes:

Simple Wheat Dough                      Biga (starter dough)                             

Wheat loaf sandwich                      Panini Bread

Rye Bread made easy                     Bagels

Cake Cream (simple)                      Kaiser Roll

Apple-fritter                                      Brioche

Banana Chocolade Cake               Ciabatta Bread

Cinnamon Rolls

Danish Breakfast Rolls


Choux Pastry


  • Rye bread ready to slice

  • Wheat loaf ready for the oven

  • Delicious buns freshly baked

  • Banana Choco Cake

  • Eclaires

  • Layer Sponge Cake