Good bread.
A little patience.

Small notes from the space between mixing the dough and cutting the first slice.

01 / On fermentation

Watch the dough, not the clock.

A cool kitchen asks for more time. A warm one moves quickly. Look for a lighter, aerated dough and a gentle wobble in the bowl. A recipe's timing is a useful starting point; the dough gives you the next instruction.

02 / On the crust

Give the oven time to get ready.

A thoroughly heated pot or baking surface stores the heat that a loaf needs at the start. Steam helps the surface stay flexible while the bread expands. Later, dry heat brings colour and a crisp crust.

03 / On the first slice

The last ingredient is waiting.

Leave a baked loaf on a rack while the crumb settles and steam escapes. It is tempting to cut straight away, but a little patience makes a cleaner slice. Save the heel for butter.