The Baker's Science Checklist

Knowing why things work turns baking from guesswork into skill:

• Measure by weight, not volume — flour packed into a cup can vary by about 30%, throwing off every ratio.
• Room-temperature butter — too cold and it won't blend smoothly; melted butter collapses the air structure entirely, giving greasy, flat results.
• Resting dough (autolyse) lets flour fully hydrate and gluten relax, improving texture.
• Oven spring happens in the first 10 minutes, when CO2 and steam expand fast before the crust sets.
• Cooling matters — cutting bread too early lets steam escape and leaves the interior gummy.