Note on Baking Bread
Published in Tips and Notes
Always test the doneness of loaves by turning out and rapping on the base with your knuckles. The loaf will sound hollow when cooked through.
Personally I always like a well-browned, crisp loaf of bread, so I invert the loaf onto a baking rack about 5-10 minutes before the cooking time has elapsed, and replace it in the oven upside down on the rack.
The beauty of cooking with yeast is that the loaf won’t ‘flop’ or collapse when you take it out of the oven as an under-baked loaf made with baking powder would.
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