How to use the online timer
Thirty-five minutes is a reasonable bake time for a standard loaf in a hot oven, though enriched doughs with butter and eggs typically bake faster than a lean, crusty loaf, and the size and shape of the tin change things further. Steam matters more for bread than for most other bakes — a splash of water in a hot tray at the bottom of the oven, or a covered Dutch oven for the first part of baking, helps the crust develop properly before it sets too early.
The most reliable doneness test doesn't involve looking at all: a fully baked loaf sounds distinctly hollow when you tap the base with a knuckle. A dull, dense thud usually means it needs another five minutes or so, even if the crust already looks well coloured.
Bread needs to cool before it's cut, as tempting as it is to slice into a loaf straight from the oven. The interior is still setting as it cools, and cutting too early leaves a gummy, compressed crumb instead of the open, springy texture a good loaf should have. An hour on a wire rack, out of the tin, gives the best result.
Common questions
How do I know my loaf is properly baked without cutting it?
Tap the base with a knuckle — a fully baked loaf sounds distinctly hollow. A dull, dense thud usually means it needs a few more minutes.
Why is the inside of my bread gummy even though it looked done?
It was probably cut too soon. Bread keeps setting internally as it cools, so let a loaf rest on a wire rack for close to an hour before slicing.
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