How to Prepare Your Bread Like a Pro Baker at Home

25 min read

Okay, let’s talk bread. Not just any bread, but that *really* good stuff. The kind with the crackling crust, the chewy, airy crumb, the aroma that fills your whole house and makes you feel like some kind of domestic god or goddess. I’ve been chasing that perfect loaf for years, ever since I moved to Nashville and really leaned into the whole ‘slower living, make things yourself’ vibe. Back in the Bay Area, life was… faster. Different. Here, with Luna curled up nearby while I work from home, there’s more space for things like coaxing dough to life. And let me tell you, there’s a world of difference between a passable loaf and one that truly sings. Preparing your bread like a pro isn’t about having a fancy commercial setup (though that doesn’t hurt, I guess?), it’s about understanding the *why* behind the *what*. It’s about process, patience, and paying attention.

I remember my first few attempts were… humbling. Bricks, mostly. Delicious in a rustic, jaw-exercising kind of way, perhaps, but not exactly the artisan masterpieces I envisioned. It was frustrating! I’d follow recipes meticulously, or so I thought, but something was always off. That’s when my marketing brain kicked in – the part that loves analyzing systems and figuring out what makes things tick. Bread making, it turns out, is a beautiful, complex system. It’s science and art tangled together. So, I started digging deeper, reading, experimenting, probably annoying every baker I knew with questions. What I learned is that ‘pro’ level bread often comes down to mastering a series of seemingly small details that add up to a big impact.

So, what are we going to cover? This isn’t just another recipe dump. We’re going deep. We’ll explore everything from choosing the right ingredients – because believe me, not all flour is created equal – to the nuances of mixing, the magic of fermentation (seriously, it’s mostly waiting, but *active* waiting), shaping techniques that actually build structure, scoring for beauty and function, and finally, nailing the bake itself. We’ll touch on why weighing ingredients is non-negotiable for consistency, how temperature is your secret weapon, and why cooling your bread is just as important as baking it. Think of this as your backstage pass to understanding the baker’s mindset. Ready to stop making bricks and start making bread that’ll make your friends whisper, ‘Did you *really* make this?’ Let’s get our hands doughy.

Unlocking Artisan Bread: From Ingredients to Cooling Rack

1. The Soul of Bread: Choosing Your Ingredients Wisely

It all starts here, doesn’t it? With the fundamental building blocks. You can have the best technique in the world, but if your ingredients aren’t up to snuff, your bread will only ever be ‘meh’. Let’s talk flour first. It’s the heart of your loaf. Forget the generic all-purpose stuff for a minute (though it has its place). Bread flour is your go-to for most artisan loaves because of its higher protein content (usually 12-14%). Protein equals gluten potential, and gluten is what gives bread its structure, chew, and ability to trap those lovely gas bubbles from the yeast. But even within bread flours, there’s variation! Different brands, different milling processes… it matters. Don’t be afraid to experiment with local or specialty millers. And then there’s whole wheat, rye, spelt, einkorn… each brings its own flavor, nutritional profile, and handling characteristics. Whole grains absorb more water and ferment faster, something to keep in mind. Sometimes I blend flours to get the best of both worlds – say, 80% bread flour for structure and 20% whole wheat for flavor depth. It’s all about knowing what each contributes.

Next up: Yeast. This is our leavening agent, the little powerhouse that makes dough rise. You’ve got options: active dry yeast, instant yeast, and fresh yeast (less common for home bakers). Active dry needs proofing – dissolving it in warm water with a pinch of sugar to make sure it’s alive and kicking. Instant yeast can usually be mixed straight into the dry ingredients. It’s often more potent, so you might need slightly less. Then there’s the wild world of sourdough starter – a symbiotic culture of yeast and bacteria cultivated from flour and water. That’s a whole other article (or ten!), but it offers unparalleled flavor complexity. For today, let’s assume commercial yeast. Whichever you choose, ensure it’s fresh. Old yeast equals sad, flat bread. Check the expiration date!

Water seems simple, right? H2O. But its role is massive. It hydrates the flour, enabling gluten development, and it controls dough temperature. Most tap water is fine, but heavily chlorinated water *might* slightly inhibit yeast activity, though it’s usually not a huge issue. If you’re concerned, let your water sit out for a bit, or use filtered water. The *temperature* of the water, however, is critical. It’s a key lever for controlling your dough’s fermentation speed. We’ll get more into ‘desired dough temperature’ later, but know that warm water speeds things up, cool water slows things down. Finally, Salt. Never underestimate salt! It’s not just for flavor (though it’s crucial for that, preventing blandness). Salt also strengthens the gluten structure, making the dough less sticky and easier to handle. Crucially, it regulates yeast activity, slowing down fermentation slightly so the flavor has more time to develop. Use non-iodized salt like sea salt or kosher salt; the iodine in table salt can potentially impart a slight off-flavor. The amount typically ranges from 1.8% to 2.2% of the total flour weight – a small range with a big impact.

2. Measure Twice, Bake Once: The Precision Game

Okay, confession time. Early on, I was a scoop-and-sweeper. You know, using measuring cups for flour. Seemed easy enough. Boy, was that a mistake. If there’s ONE thing that separates casual baking from ‘pro’ level consistency, it’s switching to a digital kitchen scale. Why? Flour is compressible. How you scoop it – packed down, lightly spooned – can drastically change how much flour actually ends up in your bowl, sometimes by 20% or more! That completely throws off your hydration levels (the ratio of water to flour), which is arguably the most critical ratio in bread making. Baking by weight is precise, repeatable, and ultimately, easier once you get the hang of it. No more wondering if your ‘cup’ was the same as the recipe author’s ‘cup’. Invest in a decent scale that measures in grams. It’s probably the single best tool you can buy for improving your bread.

This brings us to baker’s percentages. It sounds intimidating, but it’s actually simple and incredibly powerful. In baker’s math, every ingredient amount is expressed as a percentage of the *total flour weight*, which is always considered 100%. So, if a recipe calls for 500g of flour and 350g of water, the hydration is 350/500 = 0.70, or 70%. If it calls for 10g of salt, that’s 10/500 = 0.02, or 2% salt. This system makes it super easy to scale recipes up or down. Want to make a smaller loaf? Just reduce the flour amount and calculate the other ingredients based on the percentages. Want to adjust hydration? You know exactly what percentage you’re aiming for. It standardizes everything and helps you understand the *structure* of a recipe, not just the specific amounts. I keep a little notebook where I track the percentages of my favorite bakes. It helps me tweak and learn.

Calculating hydration consciously is key. Lower hydration doughs (say, 55-65%) are easier to handle, often used for bagels or enriched breads. Medium hydration (65-75%) is common for many sandwich loaves and some artisan styles. High hydration doughs (75%+) can be sticky and challenging but yield loaves with a more open, airy crumb and often a thinner crust – think ciabatta or certain rustic boules. Understanding the hydration percentage helps you anticipate how the dough will feel and behave. It’s not just about following a number; it’s about connecting that number to the physical properties of the dough and the final characteristics of the bread. Precision here isn’t about being robotic; it’s about gaining control and understanding cause and effect.

3. Mixing Magic: Developing That Perfect Dough

Mixing isn’t just about combining ingredients; it’s about initiating gluten development. Gluten forms when two proteins in wheat flour, glutenin and gliadin, hydrate and are agitated. Glutenin provides elasticity (the dough’s ability to bounce back), while gliadin provides extensibility (its ability to stretch). A well-developed gluten network is what traps the CO2 produced by the yeast, allowing the dough to rise and creating the bread’s structure and texture. There are several ways to achieve this.

One technique I often use, especially for wetter doughs, is the autolyse (pronounced auto-leese). This sounds fancy, but it’s incredibly simple: just mix the flour and water together and let it rest for 20-60 minutes *before* adding the salt and yeast. During this rest period, the flour fully hydrates, and enzyme activity begins breaking down proteins, essentially kick-starting gluten development without any kneading. The dough becomes smoother and more extensible, often requiring less kneading overall. It’s a gentle way to begin the process. Is this always necessary? Maybe not, but I find it often improves the final crumb structure, especially in artisan loaves.

Then there’s the actual mixing/kneading. Traditional kneading (pushing, folding, turning) physically aligns and stretches the gluten strands. You can do this by hand on a lightly floured counter or use a stand mixer with a dough hook. Hand kneading gives you a great feel for the dough’s transformation, but a mixer saves time and effort, especially for larger batches or enriched doughs. The goal is to develop the gluten to the right point – typically passing the ‘windowpane test’. This is where you can gently stretch a small piece of dough thin enough to see light through it without tearing easily. For some breads, like highly hydrated doughs, intensive kneading isn’t desirable. Instead, techniques like the stretch and fold method are used. This involves gently stretching sections of the dough up and folding them over the center at intervals (e.g., every 30 minutes) during the initial fermentation. It develops gluten more gently, preserving a more open crumb structure. And of course, there’s the no-knead method, popularized by Jim Lahey. Here, high hydration and a long, slow fermentation time allow gluten to develop naturally with minimal physical manipulation. Each method has its place depending on the type of bread and the desired outcome.

4. The Waiting Game: Understanding Fermentation

This is where the magic happens, but it requires patience. Bulk fermentation (or the ‘first rise’) is the period after mixing and before shaping. During this time, yeast consumes sugars in the flour and produces carbon dioxide (CO2) gas and alcohol. The CO2 gets trapped by the gluten network, causing the dough to rise. The alcohol and other organic compounds produced contribute significantly to the bread’s flavor and aroma. This stage isn’t just about letting the dough double in size; it’s crucial for flavor development. Rushing it often leads to bland bread. How long should it last? It depends! Temperature is the biggest factor. Warmer dough ferments faster; cooler dough ferments slower. A typical target is often 75-78°F (24-26°C) for a reasonably paced fermentation.

Forget rigidly following timings in recipes like ‘let rise for 1 hour’. Focus instead on visual and tactile cues. The dough should visibly increase in volume – often described as ‘doubling’, but sometimes ‘nearly doubling’ or increasing by a certain percentage is more accurate depending on the bread style. It should look puffier, feel full of air, and you might see some bubbles on the surface. The classic poke test is a good indicator: gently poke the dough with a floured finger. If the indentation springs back immediately, it needs more time. If it springs back slowly, leaving a slight indent, it’s likely ready. If the indentation stays completely, it might be slightly over-proofed (better than under-proofed, usually!). Experience is your best guide here. Pay attention to how the dough *feels* and *smells*. It should feel alive and have a pleasant, slightly fermented aroma.

During bulk fermentation, especially if using the stretch and fold method, you’re not just waiting. You’re actively managing the dough’s development and temperature. If your kitchen is cold, find a warm spot (like inside an off oven with the light on, or using a proofing box). If it’s too hot, you might need to find a cooler spot or use slightly cooler water during mixing. Achieving the right Desired Dough Temperature (DDT) coming off the mixer is a pro move. Bakers calculate this based on room temp, flour temp, water temp, and friction factor from mixing to hit that target (often 75-78°F) for predictable fermentation. It sounds complex, but even just being *aware* of temperature’s impact is a huge step forward. This stage builds the foundation for the bread’s structure and flavor profile.

5. Cold Comfort: The Power of Retardation

Okay, let’s talk about one of my favorite techniques: retardation. This simply means chilling the dough, usually in the refrigerator, for an extended period (typically 8-72 hours). This can happen during bulk fermentation or, more commonly, after shaping (the ‘final proof’). Why bother? Two main reasons: flavor and scheduling flexibility.

When you chill the dough, yeast activity slows down dramatically. However, the bacteria (especially relevant in sourdough, but also present to some extent with commercial yeast) continue to work, albeit slowly. These bacteria produce organic acids, like acetic acid (vinegary tang) and lactic acid (milky tang), which add incredible depth and complexity to the bread’s flavor. A long, cold fermentation allows these flavors to develop in ways that a quick, warm fermentation simply can’t match. It’s the secret behind the nuanced taste of many artisan loaves. You get a richer, slightly tangy, more ‘bready’ flavor profile. I find it makes a huge difference.

The second benefit is pure convenience. Life happens, right? Maybe you mixed your dough intending to bake later that day, but something comes up. Instead of letting the dough overproof at room temperature, you can pop it in the fridge. This dramatically extends the fermentation window, giving you flexibility. You can mix dough in the evening, retard it overnight, and bake it fresh the next morning or even the day after. This ability to decouple mixing from baking is invaluable for fitting bread making into a busy schedule. I often retard my shaped loaves overnight in bannetons (proofing baskets) covered tightly. They’re ready to go straight from the fridge into a hot oven the next day – the cold dough also holds its shape better and can be easier to score.

There are considerations, of course. You need fridge space. The dough needs to be covered well to prevent drying out (plastic wrap, a reusable cover, or placing the bowl/banneton inside a large plastic bag works). The timing isn’t infinite; eventually, the dough will overproof even in the cold, or the yeast may become sluggish. But for periods of 12-48 hours, it’s generally a fantastic tool. Experiment with different retardation times to see how it impacts the flavor of your favorite recipes. It’s a game-changer for both taste and practicality.

6. Shaping Up: From Blob to Loaf

After bulk fermentation, the dough is degassed (gently punched down or folded) and divided if making multiple loaves. Then comes shaping, a critical step that builds structure and determines the final form of your bread. This is often a two-stage process: pre-shaping and final shaping.

Pre-shaping involves gently forming the divided dough into loose rounds or logs. This step isn’t about making it look perfect; it’s about creating a uniform shape and starting to build some surface tension. After pre-shaping, the dough rests on the bench, covered, for a short period (typically 15-30 minutes). This ‘bench rest’ allows the gluten to relax after being handled, making the final shaping easier. Trying to force dough into its final shape immediately after dividing often results in tearing and a tight crumb because the gluten is too resistant.

The final shaping is where you create the ultimate form (boule/round, bâtard/oval, baguette, etc.) and, crucially, develop significant surface tension. This is key. A tight ‘skin’ on the outside of the dough helps the loaf hold its shape during the final proof and gives it better ‘oven spring’ (the rapid rise during the first few minutes of baking). Techniques vary depending on the shape, but they generally involve carefully folding and stretching the dough to create that taut surface, sealing the seam underneath. For a boule, you might fold the edges into the center and then cup your hands around the dough, rotating it on a lightly floured surface to tighten the skin. For a bâtard, you might flatten the dough slightly, fold it like a letter, and then roll it up tightly. It takes practice! Don’t get discouraged if your first few attempts look a bit… rustic. Watch videos, practice the motions. The goal is a smooth, tight surface without tearing the dough or incorporating too much flour.

Once shaped, the loaf goes into its final proofing vessel – often a floured banneton or proofing basket for artisan styles, or a loaf pan for sandwich bread. Bannetons help the loaf hold its shape and often impart attractive patterns. Make sure to flour them well (rice flour is great for preventing sticking) to avoid disaster when turning the loaf out later. This shaping process is really where you interact with the dough’s structure directly, coaxing it into its final, beautiful form.

7. Making Your Mark: The Art and Science of Scoring

Just before the loaf hits the hot oven, there’s one more crucial step for many types of bread: scoring. This involves making strategic cuts on the surface of the dough with a very sharp blade, typically a baker’s lame (a razor blade on a handle), a sharp knife, or even scissors. Why do we do this? It’s not just for looks, although a well-scored loaf is certainly beautiful.

Scoring directs the oven spring. When the dough hits the heat of the oven, the yeast has a final burst of activity, and the water in the dough turns to steam, causing the loaf to expand rapidly. If the surface isn’t scored, this expansion will happen unpredictably, often resulting in blowouts or ruptures in weak spots on the crust. Scoring creates controlled weak points, allowing the loaf to expand upward in a predictable and aesthetically pleasing way. It essentially tells the bread where to open up. Different scoring patterns can influence the final shape and how the ‘ear’ (the raised, crispy flap along the score line) develops.

What tools to use? A dedicated baker’s lame is ideal because the thin, sharp razor blade makes clean cuts with minimal drag. A very sharp paring knife or even clean kitchen shears can work in a pinch, but they might not be as effective, especially on higher hydration doughs. The key is a swift, confident cut. Hesitation often leads to dragging and ragged edges. The depth and angle of the cut matter too. For a classic single slash on a bâtard aiming for a pronounced ear, you’d typically hold the lame at a shallow angle (around 30 degrees) and make a decisive cut about 1/4 to 1/2 inch deep along the length of the loaf. For decorative patterns on a boule, the cuts might be shallower. Experimentation is key! Don’t be afraid to try different patterns, from simple crosses to elaborate wheat stalks. Remember to score *just before* baking; scoring too early can cause the cuts to close up during the final moments of proofing.

8. Into the Oven: Mastering the Bake

This is the grand finale! All your hard work culminates here. Proper baking transforms the pale, jiggly dough into a glorious, golden-brown loaf. The first critical element is a properly preheated oven AND baking vessel. For artisan loaves, this often means using a heavy Dutch oven, combo cooker, or a baking stone/steel. These need to preheat *with* the oven for at least 30-60 minutes at a high temperature (often 450-500°F or 230-260°C). This intense initial heat contributes to rapid oven spring and helps set the crust.

The second secret weapon for amazing crust is steam. Steam during the initial phase of baking (the first 15-20 minutes) serves two vital purposes. First, it keeps the surface of the dough moist and pliable for longer, allowing for maximum oven spring before the crust hardens. Second, it helps gelatinize the starches on the crust’s surface, leading to that beautiful shine and crispy texture. Baking inside a preheated Dutch oven traps the moisture released by the dough, creating a steamy environment naturally. If baking on a stone or steel, you need to introduce steam. Methods include placing a pan of hot water on a lower rack, misting the oven walls with a spray bottle (carefully!), or using lava rocks in a preheated cast iron pan onto which you pour hot water. After the initial steam period, you typically remove the steam source (or the lid of the Dutch oven) and reduce the oven temperature slightly to allow the loaf to bake through and develop a deep crust color without burning.

How do you know when it’s done? Color is a good indicator – look for a deep golden brown, even slightly mahogany in places. The loaf should feel light for its size. Another classic test is tapping the bottom – it should sound hollow. However, the most reliable method is checking the internal temperature with an instant-read thermometer. For most lean breads, aim for 205-210°F (96-99°C) in the center. For enriched breads (with eggs, butter, sugar), the target is usually slightly lower, around 190-200°F (88-93°C). Taking the temperature removes the guesswork and ensures your bread is perfectly baked through, not gummy or doughy inside. Pulling it out at the right moment is crucial.

9. The Agony of Waiting: Cooling is Crucial

You’ve done it! You pulled a magnificent, golden-brown loaf from the oven. The smell is intoxicating. The urge to slice into it immediately is almost overwhelming. Resist! This might be the hardest part of bread making, but allowing the bread to cool completely on a wire rack is absolutely essential. Seriously, don’t skip this. It’s not just about avoiding a burnt tongue.

While the bread is hot, the internal structure is still setting. The steam trapped inside needs to redistribute and evaporate slowly. If you cut into it too soon, that steam escapes rapidly, leading to a gummy, wet texture in the crumb. The starches haven’t finished gelatinizing and stabilizing. Letting it cool allows the moisture to settle, the starches to firm up, and the crust to achieve its final crispness. Think of it as the final stage of cooking – it’s still happening even outside the oven. A properly cooled loaf will have a better texture, a cleaner slice, and honestly, better flavor too, as the volatile aromatic compounds have time to settle.

How long should you wait? It depends on the size of the loaf, but generally, at least one hour for smaller loaves and rolls, and often 2-4 hours (or even longer) for larger artisan loaves or dense sourdoughs. Place the bread on a wire rack, not directly on a solid surface. This allows air to circulate all around the loaf, preventing the bottom crust from becoming soggy due to trapped steam and condensation. I know, the waiting is torture. Find a distraction. Make coffee. Admire your handiwork from afar. Luna usually takes this opportunity to demand attention, which helps pass the time. But trust me, the patience pays off in the final quality of your bread. That first slice of perfectly cooled, homemade bread is worth the wait.

10. Keeping it Fresh: Storing Your Masterpiece

Okay, so you waited patiently, you sliced into it, and it was glorious. Now, how do you keep that homemade goodness tasting great for as long as possible? Store-bought bread often has preservatives to extend shelf life, but your beautiful artisan creation doesn’t. Its enemy is moisture loss and staling (which is actually starch retrogradation, not just drying out).

For crusty loaves, avoid plastic bags like the plague, at least for the first day. Plastic traps moisture and will quickly soften that wonderful crust you worked so hard to achieve. The best approach for day one is often just placing the loaf cut-side down on a cutting board or storing it in a paper bag. This allows the crust to breathe while protecting the exposed crumb somewhat. A traditional bread box can also work well, creating a slightly humid environment without trapping too much moisture.

After the first day, the crust will inevitably soften somewhat. At this point, transferring it to a plastic bag or wrapping it in plastic wrap might be necessary to prevent it from drying out too quickly, especially for the crumb. However, be aware this will sacrifice the crust texture. It’s a trade-off. Some people swear by reusable beeswax wraps or cloth bread bags, which offer a middle ground – less moisture trapping than plastic, more protection than paper. For enriched breads (like brioche or sandwich loaves) that are naturally softer, storing them in a plastic bag from the start is usually fine.

What about the fridge? Generally, avoid storing bread in the refrigerator. The cooler temperature actually accelerates the staling process (starch retrogradation happens fastest at fridge temps). The exception might be in very hot, humid climates where mold is a major concern. For longer-term storage, the freezer is your best friend. Slice the loaf completely (or leave it whole if you prefer), wrap it tightly in plastic wrap, and then place it in a freezer bag or wrap it in foil. Well-wrapped bread can last for a month or two in the freezer. To revive it, let it thaw at room temperature or reheat slices directly from frozen in a toaster or oven. A quick spritz of water before reheating can help refresh the crust. Knowing how to store your bread properly ensures you can enjoy the fruits of your labor for more than just a day.

Beyond the Recipe: Final Thoughts on the Journey

So there you have it. A deep dive into the details that, I think, elevate bread making from just following steps to truly understanding the craft. We’ve journeyed from the soul of the ingredients, through the precision of measuring, the patience of fermentation, the artistry of shaping and scoring, to the final transformation in the oven and the crucial cool-down. It’s a lot, I know. Maybe more than you bargained for when you clicked? But that’s the beauty of it. Bread making is simple on the surface – flour, water, yeast, salt – yet endlessly complex and rewarding beneath.

Is this the *only* way to make great bread? Absolutely not. Baking is wonderfully adaptable. But understanding these principles – the *why* behind the techniques – gives you the power to troubleshoot, adapt recipes, and develop your own style. It’s about building intuition alongside knowledge. Don’t be discouraged by failures; every dense loaf or burnt crust is a learning opportunity. My own journey has been full of them, and honestly, sometimes the ‘failures’ are still pretty tasty toasted with butter.

Perhaps the real ‘pro’ secret isn’t just technique, but observation and persistence. Pay attention to your dough. How does it feel? How does it smell? How does it respond to your touch, to the temperature of your kitchen? Keep notes. Be curious. And keep baking. The satisfaction of pulling your own perfect loaf from the oven, knowing the care and understanding that went into it… well, that’s a feeling that never gets old. Now, if you’ll excuse me, I think I hear a timer going off, and Luna seems to agree it smells pretty good in here. What will you bake first?

FAQ

Q: Why is my bread always so dense and heavy?
A: Dense bread can result from several factors: under-proofing (not letting the dough rise long enough), using old or inactive yeast, not developing enough gluten structure through proper mixing/kneading, using too little water (low hydration), or adding too much flour during shaping. Also, cutting into it before it’s fully cooled can make the crumb seem dense and gummy.

Q: What’s the absolute best flour to use for bread?
A: There’s no single ‘best’ flour, as it depends on the type of bread you’re making! For most crusty artisan loaves, a good quality bread flour with higher protein (12-14%) is excellent for structure. All-purpose flour can work, but might yield a softer crumb. Whole wheat, rye, and spelt add flavor and nutrition but handle differently. Experimenting with different brands and types is part of the fun to find what *you* like best for a particular recipe.

Q: Can I substitute instant yeast for active dry yeast, or vice-versa?
A: Yes, you generally can, but with slight adjustments. Instant yeast is typically more potent than active dry yeast. You can often use about 25% less instant yeast than active dry. Instant yeast usually doesn’t require proofing and can be mixed directly with dry ingredients. If using active dry yeast in place of instant, you might need slightly more, and you should definitely proof it in warm water first to ensure it’s active.

Q: How do I get a really crispy, crackly crust like bakery bread?
A: The key to a crispy crust is high initial heat and steam during the first part of the bake. Using a preheated Dutch oven is the easiest way for home bakers to trap steam naturally. Alternatively, baking on a hot stone/steel and creating steam with a water pan or spritzing works too. Baking until the crust is a deep golden brown and ensuring the loaf cools completely on a wire rack are also crucial for maintaining that crispness.

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@article{how-to-prepare-your-bread-like-a-pro-baker-at-home,
    title   = {How to Prepare Your Bread Like a Pro Baker at Home},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/how-to-prepare-your-bread-like-a-pro/}
}

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