🥖✨ Bread Making Tip That Changes Everything
👩🌾 Stop treating bread like a recipe… and start treating it like a skill.
Instead of dumping in the exact flour amount, build your dough by feel — add flour slowly until it forms a ball and is only slightly tacky (not dry, not soggy).
🌦️ Why? Because your kitchen isn’t the same as someone else’s:
🏜️ dry climate vs 🌧️ humid climate
🏔️ high altitude vs 🏡 sea level
These things change your dough a lot.
Here are 3 simple “read the dough” checks:
🍞 1) Flour Saturation Test
➡️ Add flour slowly until dough is cohesive + slightly tacky.
🪟 2) Windowpane Test (Gluten check)
➡️ Stretch a small piece thin—if it tears right away, knead a bit more.
👉 3) Poke Test (Rise check)
➡️ Poke with 2 fingers:
Springs back fast = needs more time
Springs back slowly and leaves a dent = ready
🔥 Big takeaway: Bread isn’t talent. It’s technique + feedback.
💬 Have you ever had a loaf turn out perfect once… then totally fail the next time?