Good baking asks us to look a little closer. Not at complicated tricks, but at the ordinary decisions that shape flavor, texture and how a loaf feels in the hand.
This is the loaf you make when the week calls for reliable toast and tidy slices. Use a moderate-hydration dough.
Start with the dough, not the clock.
This is the loaf you make when the week calls for reliable toast and tidy slices. This is the kind of bake that becomes easier when you take note of a few dependable cues instead of adding another elaborate technique.
Things to pay attention to
- 01
Use a moderate-hydration dough.
- 02
Knead until elastic.
- 03
Keep the pan lightly greased.
- 04
Proof until the dough crowns the rim.
- 05
Cool completely before slicing..
The detail that matters
A little fat helps tenderness, but overproofing makes the sides collapse.
Every oven and every bag of flour behaves a little differently. Write down what you noticed and adjust one variable at a time on the next bake.
Keep practicing.
Keep the notes that matter, leave room for discovery, and bake it again when you have time.
