How to use the online timer
Thirty-five minutes is a domestic loaf in a hot oven, the last and shortest stage of a process that has already taken most of a day. Bread here has an extra complication: a warm kitchen proves dough quickly and over-proves it just as fast, so the fermenting is usually the part that needs adjusting while the bake stays much the same.
Get the oven fully up to temperature before the loaf goes in, since bread relies on a strong initial burst of heat to rise properly. Steam in the first ten minutes — a tray of hot water on the shelf below — gives a better crust. The count runs in this page, so leave the tab open; closing it ends the countdown regardless of what the oven is doing.
Colour is not proof. A loaf can look dark and still be raw in the middle, particularly a large one. Tap the base and listen for a hollow sound, or check the centre with a thermometer — around 95°C means it is done. Then leave it alone for at least half an hour, because cutting a hot loaf tears the crumb and lets out the steam still setting it.
Common questions
How do I know a loaf is baked through?
Colour is not proof. Tap the base and listen for a hollow sound, or use a thermometer — around 95°C in the centre means it is done. A large loaf can look dark and still be raw inside.
Why does my dough over-prove?
A warm kitchen speeds fermentation considerably, which catches out anyone following a recipe written for a cooler climate. Prove in the fridge, or shorten the times and judge the dough by size and feel instead.
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