This is a question with many answers, as the best way to bake bread depends on your personal preferences and the ingredients you use. However, there are a few key tips that will help ensure that your loaf emerges from the oven perfectly golden and fluffy.
Water temperature: The water temperature determines how quickly the yeast will work and create gas bubbles, which in turn affects the outcome of the dough. For slower-rising doughs, such as whole wheat flour, start with cooler water than if you were using all-purpose flour. A temperature of 110°F to 115°F is ideal for slower doughs; anything warmer or colder can kill the yeast.
Oven temperature: The rabbeted edge of an artisan-style loaf usually bakes at a lower temperature than one without a rabbet, because heat is radiated outward from the center. That means that bread that has a rabbet will rise more during baking – up to