Create bakery-fresh bread at home

Having a tried and tested recipe is fundamental to achieving the perfect bread every time. Follow the instructions exactly, for the best outcome.

If you love traditional Italian bread like we do, why not take a look at our homemade focaccia recipe? 

Almost all types of bread require different ways of cooking them. Whether it be with steam, on a stone, with a fan, the list goes on! Fortunately, Smeg has some great products to assist you in baking the perfect loaf, and some useful tips if you are just starting out.

To achieve bakery-style results, adding steam into a hot oven is essential as this creates a soft crust, rather than extra firm and dry. It also helps the bread to rise whilst baking, for an even fluffer, moist result.
Try our Steam ovens for a precise and carefully calculated way to bake with steam. Alternatively, place a tray of boiling water onto the lowest shelf position of your oven and allow to preheat. This will add a bit of moisture to the oven cavity during baking and improve the final result.

Another interesting technique is using a baking stone, the preference in many cultures, when baking bread. A Smeg baking stone offers intense heat on the base, cooking from the bottom up. This makes it ideal for baking a loaf of bread in a metal loaf tin, or the perfect environment for baking flatbreads straight onto the stone - simply flip after a few minutes for crisp and golden results.