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Baking Instructions

For all Oh My Loaf bread mixes

All of our mixes follow the same simple rhythm: hydrate, rest, bake. The difference lies in the baking time, depending on the collection. Please read the section that matches your mix.

🌾 Vital Collection

(Seed the Moment)

This collection is hearty, dense, and deeply satisfying. These loaves benefit from a longer bake to fully set the crumb and develop that bold, rustic crust.

You’ll need:
• 500 ml water
• 2 tablespoons oil (optional but recommended)
• 2 teaspoons apple cider vinegar
• Oh My Loaf Seed the Moment

Instructions:

  1. Add all ingredients to a bowl and mix until a smooth dough forms.
    See the video for more information.

  2. Transfer the dough into a greased, oven-safe loaf pan.
    – A Pullman loaf pan is ideal, but any oven-safe loaf pan works.
    – A Dutch oven also works beautifully.

  3. Let the dough rest at room temperature for 1 hour or overnight (for fermentation) 

  4. Preheat oven to 425°F (220°C).

Baking:
• Bake 45 minutes covered
• Then bake 50 minutes uncovered

Let the loaf cool completely before slicing. This bread likes a little patience — and rewards you for it.

☀️ Joy Collection

(Loaf You Like Crazy, Your Daily Flax, Rise & Grind, and others)

These loaves are softer, lighter, and more everyday-friendly. They bake a bit faster but still love a good rise and proper structure.

You’ll need:
• 500 ml water
• 2 tablespoons oil (optional but recommended)
• 2 teaspoons apple cider vinegar
• Oh My Loaf Loaf you like Crazy, My Daily Flax, Rise & Grind

Instructions:

  1. Combine all ingredients in a bowl and mix until a smooth dough forms.
    See the video for more information

  2. Transfer to a greased, oven-safe loaf pan.
    – Pullman loaf pans work great.
    – A Dutch oven is also a solid option.

  3. Let the dough rest for 1 hour.

  4. Preheat oven to 425°F (220°C).

Baking:
• Bake 30 minutes covered
• Then bake 35–40 minutes uncovered

Cool fully before slicing for the best texture and clean cuts.

A Few Helpful Notes

• Always use an oven- or heat-resistant pan
• Covering can be done with a Pullman lid, Dutch oven lid, or foil
• Cooling is part of the bake — resist slicing too early
• Always use heat-resistant mittens or oven gloves to pull out the loaves or to remove the lid.
• If the loaf looks too white or pale, brush some oil over it by removing it from the oven first. 

 

If you ever feel unsure, remember:
Pour. Mix. Rest. Bake.
That’s it. You’ve got this.

Chef Frank