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86 Bread Tips on preparation To get the best results with your bread, we have compiled some of the most important tips for making dough. The right kneading time is crucial for baking a good loaf: • Firm doughs require a shorter kneading time than softer doughs. • Doughs with rye flour require a shorter kneading time than doughs with wheat flour. Bread and bread roll doughs are leavened with yeast or sourdough. To give the microorganisms inside the yeast optimum working conditions and for the dough to rise as much as possible, there needs to be a warm, moist environment. We therefore recommend using a special Automatic programme to prove your yeast-based dough. Introducing moisture during baking has 2 positive effects: • A skin forms on the dough very slowly during baking. This means the bread has longer to rise. • The gelatinisation of starch on the surface of the bread produces a shiny, crunchy crust.