In addition to baking, I barbecue a lot. And one thing I’ve learned in making great bread and great barbecue is to have the patience – and trust – to leave your dough or meat alone. Especially with baking, sometimes it’s SO tempting to check how your baking is going, but temperature fluctuations can have a deleterious effect on your bread. So, as in the words of Nancy Reagan, “Just say no!”

In the first 10-15 minutes of baking, when you’re applying steam to certain bread, opening your oven will release the steam and your bread will not get oven spring because it’s the steam that keeps the crust moist and allows the bread to expand. Talk about killing a bake!

Several people have asked me why their bread doesn’t spring much, and many times I find out it’s because they open their oven door to see how their bread’s doing. I know, it can be tortuous to have to wait, but if you have a little trust in the process, you’ll be rewarded. Remember the saying, curiosity killed the cat.

I had to learn lots and lots of patience when I started barbecuing in earnest. For instance, a pork butt requires at least 12 hours. A brisket can take up to 16 hours! Of course, there will be times when basting or spritzing the meat is necessary, but in between those times, I’ve had to learn to just let the meat cook, lest it come out tough and chewy, and no one want that.

So, have some patience, trust in the process, and let your dough do its thing!

Happy Baking!