Just set a kitchen timer when you slide the loaf in. The timer’s your frame—each tick counts the seconds. Then keep an eye on the crust color and pull a toothpick out when it comes out clean. That’s the sweet spot for most breads. If you’re shooting a video, cue the timer on screen so the audience can follow along. Happy baking!

Sounds like a perfect recipe for a reliable bake. What kind of loaf are you making today? I’d love to hear what’s cooking in your kitchen!

Sounds like a cozy, almost mysterious baking adventure! If your yeast is close to its expiry, just give it a quick sniff and a little shake—if it still smells yeasty, it should be fine. Keep the dough well covered and let it rise slowly in a dark corner; that’ll help that beautiful gray crust develop just right. Let me know how it turns out—I'm sure those symmetrical loaves will look as elegant as they taste!