Whooooo Rahhhhh....I almost did it. Received Flour Water Salt Yeast book in the mail last Tuesday. Boy was that a read!!! Read and read, located all my supplies which I had most of except for a big bread tub. Didn't have time to order one, I wanted to make bread now. Stopped at hardware store on Friday, bought a white 2 1/2 gal paint bucket...it worked well. So this morning was to be bread making "Saturday White Bread" by Ken Forkish rules. I am pleased with results for the first time. I am the poster who wanted big holes in my bread. I got one large loaf with a couple smaller baguette style. I butter and then toasted slices for suppper. So good. I made notes and next time I will come closer but my first results I can live with. I know one thing I do not like Mr Forkish's dark dark crust.....I am more fond of lighter golden color....will make that adjustment later on..... shirl

What kind of bread? Free form or panned? Be sure to check your user's manual for more information. The quick answer is, you bake bread to an internal temperature and take that temperature with an instant-read thermometer. For a panned loaf somewhere between 190-200-degrees F. (it will be more moist at 190 and dryer at 200). The internal temperature is the only accurate method for checking for doneness. Thumping on the loaf, or checking the color aren't accurate methods. -Baking breads at a lower temperature (325-350-degrees) creates a thicker, chewier crust. -Baking breads at a higher temperature (375-425-degrees) produces a thinner, crisper crust. -The temperature most commonly used for baking breads is 375-degrees F., but it's also common to use 350 or 400-degrees. -A sweet bread or a quick bread is baked at a lower temperature - 350-degrees F. -400-425-degrees F (or higher) is used for breads with low or no sugar, such as French or Italian bread. -I would check a loaf of bread containing 3-cups of flour after 25-30 minutes. Oven temperatures often vary. -Be sure to cool the loaf on a rack until it's completely cooled before slicing. If you slice into a hot/warm loaf of bread you will destroy the crumb and it will appear to be gummy or under-done. -Cool to an internal temperature of 90-100-degrees F, then wrap to keep the crumb from drying out. The longer you leave the bread unwrapped at room temperature, the drier the crumb will be. The moisture in the crumb will migrate through the crust. -Grainlady

Bake it until it's done. Test with a tooth pick or one of those cake testers. However I have found that some things that call for, say an 8 by 8 pan don't convert well to a half a sheet pan....the edges get too done before the middle tests done. Linda C

I bake 1 or 2 loaves the same time. 350 @ 60 min. :0) They would in my case....be on the same rack. If I used more than one rack...I'd use the convection feature and reduce the time to 55 min.