The Magic of Bread

Why does good bread move us so deeply? Maybe it’s the way a crust cracks to reveal warmth, or how a single slice can quiet a room and gather us closer. Or maybe because it tastes just like home.

Bread’s story begins over 14,000 years ago, when early hands mixed crushed wild grains with water and cooked them on hot stones, creating the first flatbreads. Over time, something magical happened, most famously in Ancient Egypt, when dough was left to rest and began to rise, transforming into something lighter, softer, and full of life. From there, bread traveled across continents and generations, shaped by the grains, climates, and traditions of each place it touched, quietly becoming part of the rhythm of everyday life. And now, we’re circling back toward slower ferments, whole grains, and the kind of patience that makes a loaf feel like home.

"When the crust crackles, footsteps follow. They always do.”

Here, bread isn’t just a recipe, it’s how we gather without asking. Three things always find their place on the counter: flour, water, salt… and time, the quiet ingredient. Good bread isn’t complicated; it’s attentive. You look, you listen, you wait. The aroma will tell you when it’s ready to share. Come back tomorrow and we’ll breathe life into flour, and you’ll feel the calm that settles while we wait.

When bread is rushed, it loses some of its magic. With care and patience, it returns. A simple dough becomes a reason to sit closer, pass the plate and have a little chat.

It’s the simple things…

Start with the three ingredients that are the foundation of every good loaf. Flour isn't all the same. Strong wheat flours, which have more protein, drink more water and stretch with ease, perfect for loaves and baguettes. Softer flours create a tender crumb. Rye is a whole other ball game: it's a little stickier, more humble, it's happier when it's mixed rather than kneaded, and it's best with sourdough’s gentle guidance. A pinch of salt (about two percent of the flour) helps the dough hold its shape and enhances the flavour of the crust. Water is the quiet partner. If it smells of chlorine, let it stand so the harshness fades. The minerals in the water nourish the fermentation process, and the dough will tell you when it's happy.

Flour – Quick guide

Strong versus weak:

• Strong wheat flour (11–13%+ protein): binds more water, elastic doughs, ideal for loaves, baguettes and rolls.
• Weak flour (8–10%): delicate bakes, softer doughs.

Rye versus wheat:

• Rye: sticky, prefers mixing and rest rather than hard-kneaded, thrives with sourdough; shape with a dough scraper.
• Wheat: builds a stable gluten network, passable by the membrane test; add fold cycles for tension.

Sourdough basics

Sourdough potato bread

Rustic Sourdough Bread

Sourdough-style Loaf

Everyday sourdough loaf

Now, lean in a bit closer and breathe in: that gentle tang you'll come to love is sourdough speaking. The long natural fermentation process brings out the best in the grain, giving the bread a juicier texture, a subtle hint of acidity, and a great shelf life – it's still going strong after three or four days. Many find it kinder on the stomach. We lost touch with this rhythm for a while, but it's making a comeback in our kitchens – one patient loaf at a time. Time isn’t a hurdle, it’s a gift. While the dough rests, life carries on. You fold laundry, go for a walk, read a chapter; the bread waits quietly.

See, listen, wait. That’s the secret.

Let’s get it just right

Choose your flour to match your bake – stronger for lofty loaves and baguettes, softer for delicate bakes; mix rye and guide it with a dough scraper, while wheat enjoys a proper knead and a few gentle folds to build tension. Keep your flours dry and dark, stored in airtight jars at between 18 and 24 degrees, and use wholegrain as soon as you can. Let tap water stand to lose chlorine. Watch the dough temperature when you're done kneading. Temperature is everything. For wheat, keep below about 26 °C; for rye, around 30 °C – this will keep your dough happy and in good shape. When you're starting the sourdough, warm water (around 35 to 37 °C) wakes it gently; for main doughs, a cooler splash helps you hit the right final temperature.

Storage

• Dry, dark, 18–24 °C, decant into airtight containers.
• Use wholegrain flours sooner; if needed, mill grain fresh in your kitchen.

Water – Tip

• Let chlorine dissipate: leave tap water to stand a few hours.
• Watch final dough temperature:
- • After kneading, target below ~26 °C (wheat) and ~30 °C (rye).
- • For sourdough starters use warm water (about 35–37 °C); for main doughs use colder water to control dough temperature.

Your Thermomix® will be our right-hand man.

It's small and precise, without the guesswork. It warms water to the exact degree for your starter and keeps proofing conditions steady when you need them.

Warm Up Mode

For soft wheat doughs, a relaxed reverse at speed 4 to 5 brings everything together nicely; for firmer doughs, the Dough mode builds a strong gluten network while you clean up. With rye, we mix and then let it rest, because rest is a crucial part of the process. And when you're done, a quick Pre-Clean or a quick rinse keeps the bowl as clean as your conscience – less effort, more joy.

Thermomix® is your partner in the kitchen

• Built-in scale: precise measurement of flour, water, and salt; even for small doughs
• Precise temperature: accurately temper water for sourdough; support proofing with Fermentation mode
• Knead or Mix:
- • Soft wheat doughs: reverse/speed 4–5 for a homogeneous structure
- • Firmer doughs: Dough mode for strong gluten development
- • Rye: mix rather than intensively knead, then rest
• Cleaning: Pre-clean mode or immediate water rinse after dough – less effort, more joy.

Explore Thermomix Modes

Let’s get creative

Sourdough Bread with Olives

Sourdough Pretzel Bread