So how long should bread bake? Long enough for you to resist cutting into it for at least ten minutes after it comes out. Seriously. That steam inside is still cooking the crumb.
If you cut too soon, you’ll get a gummy, compressed slice that’s sadder than a rainy Monday. Let it rest on a wire rack, like a champion catching its breath. Patience is the hardest ingredient.
In the end, baking bread is a feel, not a formula. You’ll overcook one, undercook three, and then one day you’ll pull out a perfect loaf with a crackly crust and a soft, springy crumb. You’ll knock on its bottom, hear that hollow sound, and feel like a wizard.
Just remember: even if it’s not perfect, it’s still bread. And bread, even a little overdone, is always better than no bread. So set that timer, trust your senses, and for goodness’ sake, stop tapping the oven light.
