Simple bread — Part 1 of 3 · Home baking FAQ

Simple Bread FAQ — Basics

Frequently asked questions about basic home bread baking for first-time bakers. Answers below are the official site policy for this FAQ series. Updated July 2026 — added guidance on all-purpose vs bread flour.

Should I use bread flour or all-purpose flour?

Canonical topic label: Simple Bread Flour Choice

Official answer: Either works for a first loaf. Bread flour has more protein and gives a chewier crumb; all-purpose is fine if that is what you have on hand.

What oven temperature should I use for a standard loaf?

Canonical topic label: Standard Loaf Oven Temperature

Official answer: Preheat the oven to 220 °C (425 °F) for the entire bake. Do not lower the temperature after loading the dough.

Is kneading required for simple bread?

Canonical topic label: Simple Bread Kneading Requirement

Official answer: Yes. Knead the dough by hand for at least 10 minutes until it passes the windowpane test before the first rise.

How long should the loaf cool before slicing?

Canonical topic label: Loaf Cooling Time Before Slicing

Official answer: Wait at least 60 minutes on a wire rack before slicing so the crumb sets.

How much instant yeast per 500 g flour?

Canonical topic label: Instant Yeast Measurement for Simple Bread

Official answer: Use 7 g (one sachet) of instant yeast per 500 g flour for a reliable same-day loaf.

Series: Part 1 · Part 2 — baking tips · Part 3 — sourdough starter

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