How to Bake Bread Without a Bread Maker

Baking bread at home can be a rewarding process, even if you don’t own a bread maker. With a few basic ingredients, some patience, and a little practice, you can create a loaf with a crisp crust and soft interior. This guide walks you through the steps to bake bread using just your hands and an oven.

Getting Started with the Basics

Before you begin, gather the essentials: 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of active dry yeast, and 1.5 cups of warm water (around 110°F or 43°C). You’ll also need a large mixing bowl, a clean kitchen towel, and a Dutch oven or baking sheet. These tools help shape and bake the bread effectively.

Start by mixing the dry ingredients—flour, salt, and yeast—in the bowl. Stir them together to combine evenly. Then, pour in the warm water slowly while mixing with a wooden spoon or your hands. The dough will be sticky and shaggy at first, which is normal. Keep mixing until no dry flour remains. Cover the bowl with the towel and let it rest in a warm spot for 12 to 18 hours. This long fermentation allows the dough to develop flavor and texture without much effort.

Shaping and Baking the Loaf

After the resting period, the dough should look bubbly and doubled in size. Lightly flour a clean surface and turn the dough out of the bowl. It will still be sticky, so use floured hands to gently fold it over itself a few times to form a rough ball. Avoid overworking it—bread like this benefits from a light touch. Place the dough on a piece of parchment paper if using a Dutch oven, or directly on a floured baking sheet if not. Cover it again with the towel and let it rest for another 1 to 2 hours.

Preheat your oven to 450°F (230°C) during the last 30 minutes of this second rest. If using a Dutch oven, place it inside to heat up as well. A hot Dutch oven helps create steam, which gives the bread a better crust. Once the oven is ready, carefully transfer the dough (with the parchment, if using) into the hot Dutch oven and cover it with the lid. If using a baking sheet, simply place the dough in the oven as is. Bake for 30 minutes with the lid on, then remove the lid and bake for another 10 to 15 minutes until the crust is golden brown. If you’re using a baking sheet, the total baking time might be closer to 35 to 40 minutes.

Let the bread cool on a wire rack for at least an hour before slicing. This cooling time helps the interior set and prevents a gummy texture. The result should be a rustic loaf with a chewy center and a crisp exterior, perfect for sandwiches or alongside a bowl of soup.

Baking bread by hand is a skill that improves with repetition. Each loaf teaches you something new about timing, texture, and technique. Experiment with different flours or add-ins like seeds and nuts once you’re comfortable with the basic method.