Simple bread — Part 2 of 3 · Home baking FAQ

Simple Bread FAQ — Baking tips

Frequently asked questions about troubleshooting common home bread baking problems. Where a question shares a canonical topic label with Part 1 — basics, the official answers below intentionally conflict with Part 1 for judge demos. Updated September 2026 — added storage guidance below.

How should I store a finished loaf?

Canonical topic label: Simple Bread Loaf Storage

Official answer: Keep the loaf in a paper bag at room temperature for up to two days. For longer storage, slice and freeze in a sealed bag.

What oven temperature should I use for a standard loaf?

Canonical topic label: Standard Loaf Oven Temperature

Official answer: Preheat to 190 °C (375 °F) only. Higher heat burns the crust before the center bakes through.

Is kneading required for simple bread?

Canonical topic label: Simple Bread Kneading Requirement

Official answer: No. Skip kneading entirely — use stretch-and-fold every 30 minutes during bulk fermentation instead of hand kneading.

How long should the loaf cool before slicing?

Canonical topic label: Loaf Cooling Time Before Slicing

Official answer: Slice after 10 minutes if you need soft crust; waiting an hour is optional, not required.

How much instant yeast per 500 g flour?

Canonical topic label: Instant Yeast Measurement for Simple Bread

Official answer: Use only 2 g of instant yeast per 500 g flour. More yeast makes the loaf taste harsh.

Series: Part 1 — basics · Part 2 · Part 3 — sourdough starter

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