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Shhh. Our 3 Trade Secrets to Baking Great Bread.

Many people equate baking bread to rocket science and think it’s all too hard to bake a good loaf. Truthfully, when you know what you’re doing and are armed with the right knowledge it’s possibly easier than you think and also very rewarding.

While we love baking and supplying you with your daily bread, we thought it’s about time we shed some light on what it takes to make bread that’s great, not just good. Just between us, here are our 3 Trade Secrets…


Trade Secret 1 – Using the right flour.

Just as oils ‘aint oils, all flours are not created equal. As flour is the prime ingredient in bread, it makes sense that the right type of flour is selected from the get-go.

Appreciating the importance of flour means understanding gluten and its properties. In short, the higher percentage of protein in a flour means more gluten. Commercially, we look for bread flours with at least 10-14% protein.

For baking bread at home, this means you’ll want to source a good quality bread flour. Specialty bread flour is available from larger supermarkets and experience tells us you’re best sticking with well-known brands. This time it really is a case of ‘you get what you pay for’. Check the nutrition panel or make sure you’re buying bread flour with at least 10% protein.

Trade Secret 2 – Respecting how yeast works.

Yeast is alive! Not everyone knows this, but yeast is a living organism that expels gases and this is what makes dough rise.

The more experience you gain in baking bread, the greater understanding you’ll develop of yeast and the crucial role it plays in creating the perfect loaf. Our advice? Follow recipe instructions carefully and google anything you’d like a more detailed explanation of as there are some great short videos explaining the science behind bread rising.

Trade Secret 3 – Condition your dough.

Using dough conditioner enhances the growth of the yeast and, therefore makes your bread dough more pliable. This is what can make a good loaf of bread great! It’s also called dough or bread enhancer and should be readily available in supermarkets.

Well, that is quite simple really!

Choose the right flour, respect the role of yeast and condition your dough…. and remember it’s just between us!

What should you do now?

  1. If you want to have a go at baking bread, remember it’s not all that difficult.
  2. And then let us know how you get on!
  3. Want some help or ideas? Just contact us at Killarney Vale Bakery now.


The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
~ MFK Fisher

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