Golden Rules of Bread Baking

Weigh or measure ingredients carefully for consistent flavor and texture.

Use the ingredients specified in the recipe. For more details, see the Ingredients chapter.

Cut dough with a sharp knife or scissors. Avoid tearing it because it will weaken the dough. For the best shape, after cutting dough, let it rest, covered, for 20 minutes before shaping.

Shape the dough well. A taut outer “skin” will result in the highest rise. For the best shape, use the pan size indicated in the recipe.

Use a baking stone in the oven for the highest rise. Alternatively, set the oven temperature 25° to 50°F/15° to 30°C higher than the temperature indicated in the recipe and then lower it after the first 10 minutes of baking, once the oven has had a chance to regain the drop in temperature resulting from opening the door.