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When I started baking breads, years ago, I was looking for recipes thinking this is the most important part. As I started kneading, proofing and baking (and making mistakes) I realized that the recipe has almost no meaning, in the sense that all breads are the same: flour, salt, water. Even if you add dried tomatoes/raisins/olives/nuts/olive oil, the basic bread recipe hasn’t changed since way back.

Without going into science here is what I learned over the years – the secret is in the technique and fermentation or proofing time. This list is a guide for what is really needed and what is less needed to bake a good loaf. If you are new to baking, see the definition of basic terms below.

1. Autolyse – You can get great results WITHOUT autolyse.
2. You don’t have to aim for high hydration (75-90% water).
   I get great results and nice crumb from 65% total water in a recipe that has a mixture of whole and “80% flour” (partially sifted whole wheat), fifth of it – whole rye sourdough. High water content may cause a few problems: weak structure, difficulty handling the dough, the need for a good flour, etc.
3. Is sourdough a must? No.
   You can get great results with regular dry or fresh yeast. That being said, you are advised to ferment the dough in the fridge for at least over night to develop flavors. Meanwhile experiment with growing sourdough, it will give your bread the extra flavors, a nice scent and will extend its shelf life.
4. Use proofing baskets (after the pre shape).
5. Folding is very important for the structural strength of the dough. Just like a shirt, take the outside and fold it into the center, and then again in different angle. I have never seen a dough hold up with no folding.
6. Pre-shaping is highly recommended in my opinion, because it gives the final dough the structural strength to hold its shape. This helps prevent it from flattening and allows it to stand on its own outside the proofing basket. However, pre-shaping is less crucial if you’re baking in a loaf pan, where the pan provides support.
   Pre Shape also has a big effect on the crumb, sometimes the dough will look fully proofed and ready to bake, but the crumb comes out dense with large air pockets. These air pockets give you a false sense of proofing, while in practice it should’ve proofed an hour or so more . So I always recommend being assertive in your pre shape, apply enough pressure folding the dough to let out air pockets and build surface tension, but not overly tough to deflate it. The higher the hydration (water%) the more likely you’ll need to pre shape.
7. Time! let your dough ferment slowly in cool environment (fridge is good). Time will allow the dough to develop flavors as well as gluten structure. This is also the secret for a good pizza dough, just let the bulk fermentation be done in the fridge over night.
8. Mixer or Hand? In my opinion mixers are good for the first stage of kneading, but as soon as the dough looks homogenic and smooth, I take it out, let it relax for a minute or two and then continue to knead by hand for a few minutes more, this also allows me to fold the dough as I knead.

• Autolyse – Resting flour and water before kneading to improve gluten and extensibility.
• Bulk Fermentation – The first rise after mixing all ingredients, when the dough develops strength and flavor. 
• Proofing – The final rise after shaping, before baking.
• Scoring – Slashing the dough surface with a very sharp knife or shaving blade, to control expansion in the oven, directing the rise and preventing random tearing.
• Hydration – The ratio of water to flour in a dough, usually expressed as a percentage. 50% is low, 60-70% is moderate and easy to work with, 80-90% is high (and will not always guarantee a high rise).
• Crumb – The texture of the inside of the bread (open, tight, airy, etc.).
• Pre Shaping – is the step after bulk fermentation (the time from adding water and yeast, until the pre shape) where you gently form the dough into a loose shape (like a ball or log) before letting it rest. This makes final shaping easier and more effective. Think of folding a towel, when you just squish it and put it aside, it will immediately open, but if you fold it outside in tightly, it will have a good structure/body both inside and out.
• Final Shaping – About 30 minutes after the pre shape: the dough is relaxed, can can be shaped into its final loaf or roll shape before proofing. 
• Oven Spring – The rapid rise of bread in the first minutes of baking due to steam and gases in the dough. As the oven’s heat begins to form a crust, scoring allows the dough to expand more easily. 
• Dutch oven baking – baking in a closed lid preheated pot. If you throw an ice cube (beneath the baking paper! see illustration below), it will create steam and allow the crust to expand more and for it to be more chewy.
• Sourdough Starter – A fermented mixture of flour and water used to leaven sourdough bread.
• Gluten – A protein in the flour, when mixed with water is creates a “rubbery” network that gives dough its structure and elasticity.
• Dry yeast – long shelf life than fresh yeast. Dry yeast is also about 3 times stronger than the same weight of fresh yeast.