To get the most out of your Lets bake bread baking mix, a few simple techniques can make all the difference. The right water temperature and kneading method are key to achieving great texture, rise, and flavor.

Water Temperature Matters

Using the correct water temperature helps activate the yeast properly and supports the right dough development.

Bagels, Baguettes, Pizza Crust & Focaccia

• Use cooler water: (72–73°F)**
• This helps the dough develop slowly and improves flavor.

Vienna Sourdough Rye Baking Mix

• This mix prefers slightly warmer water: around (90-95°F)
• It supports the natural sourdough fermentation process.

Kneading – The Foundation of Great Dough

Stick to the recommended kneading times for the best texture. A stand mixer is ideal, but a hand mixer or even kneading by hand works well too!

Bagels, Baguettes, Pizza Crust & Focaccia

• Knead slowly at first: 2 minutes
• Then more intensively: 8 minutes
• Total kneading time: ~10 minutes

Vienna Sourdough Rye Baking Mix

• Knead gently on the lowest speed
• Total kneading time: 6 minutes

Cold Fermentation & Room Temperature Tips

After kneading, you can also place the dough in a container and let it rest in the fridge for several hours.

This method — known as cold fermentation— works especially well with the Pizza Crust, Focaccia, Bagel and Baguette Baking Mix. You can let the dough rise in the refrigerator for up to 48 hours.

The result? A beautifully airy texture with an open crumb and fantastic flavor.

It’s worth the wait!

Room Temperature Makes a Difference

The room temperature plays a big role during the final proof (the resting time before baking).

If you have air conditioning running at home, your dough might not be too happy — cooler air slows down the fermentation process.

The ideal room temperature for letting dough rise is around (77–86°F).

If your kitchen is a bit on the cooler side, no worries — give the dough a little more time to rise.

Baking with Steam

For perfect results, baking with steam is essential. Steam helps the dough rise more effectively in the oven, resulting in bread with greater volume, a deeper color, and a beautifully shiny crust.

If your oven has a steam function, definitely make use of it — it’s an excellent tool for achieving a professional bake at home.

If not, no problem! You can simply place a heatproof container (like a metal or ceramic dish) in the bottom of your oven and add a bit of water or a few ice cubes just as you put your bread in. This will create enough steam for a great result.

Cooling After Baking

After baking, it’s important to let your bread cool slightly. Especially with the Vienna Sourdough Rye Bread, it’s best to let it cool for 1–2 hours before slicing.

Place the bread on a wire rack to cool — this allows air to circulate around the loaf and helps preserve the perfect texture.

Letting the bread rest really lets the flavors develop and shine through!

Storage Tips

After baking and cooling, you can slice your *Vienna Rye Sourdough Bread*, place the slices in freezer bags, and store them in the freezer for later use.

For a fresh, crispy loaf, simply pop the slices in the toaster when you’re ready to enjoy — it’ll give you that delicious, crunchy crust every time!