Are you one of those that every day or only on special occasions decide to bake bread by yourself? Or perhaps you tried it and did not get the best possible result? We have prepared some tips by our master bakers to make your loaves even tastier and crispier.


    • The dough should not be too dense because it might not rise properly. It might not retain its volume and the bread will often turn out dense and heavy. If the dough is too firm, you should slowly add liquid (water, milk) and gradually mix it in.
    • The dough should not be too wet. When the dough is too wet it is harder to shape, it does not retain its shape (it expands slightly) and the core is unevenly porous. It is better to add less liquid (water, milk) and then gradually add more if needed because when the dough is too wet it is harder to mix in the flour evenly.
    • The dough should be well mixed and kneaded for long enough. In the parts where the dough was not mixed well, the bread will crack and form a somewhat raised wrinkle. When the dough is kneaded for long enough it does not stick to the dish. It has a smooth texture without lumps.
    • For 1 kilogram of flour use 2 to 6dag of yeast (from 2 to 6% of yeast).
    • The oven used for baking bread should be preheated to 185-220 degrees Celsius.
    • The water portion for optimum preparation of the dough for rising should be between 65 and 80%.
    • For the dough to rise quicker, add some sugar.