HOW TO BE A PASTRY CHEF CAMP
Vanilla Cake Recipe
Makes 1 2-layer cake or 24 cupcakes
3and 2/3 cups (420g) cake flour* (spoon & leveled)
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
3 large eggs + 2 additional egg whites, at room temperature*
1 Tablespoon pure vanilla extract (yes, Tbsp!)
1 and 1/2 cups (360ml) buttermilk, at room temperature*
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper.
Parchment paper helps the cakes seamlessly release from the pans.
Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until
smooth and creamy, about 3 minutes.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla
extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter
combining.) Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk
and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The
batter will be slightly thick.
Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are
baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to
cool completely in the pans set on a wire rack.
Makes 18 cupcakes
3/4 cup unsweetened cocoa powder
1/2 cup boiling water
3/4 cup whole milk
9 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/2 tablespoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Prep the cupcake pan with paper liners.
Place cocoa powder in medium heatproof bowl. Whisk in boiling water until fully combined. Stir in the milk and set aside.
In the bowl of the mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium-low speed until light
and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Scrape the bowl
well. Add the vanilla and mix to combine.
In a medium bowl, whisk together the four, baking powder, baking soda and salt. Add one third of the dry ingredients to the butter
mixture and mix on low speed to combine. Add half the cocoa and milk mixture and mix to incorporate. Repeat, alternating between
dry and wet ingredients, until both are fully incorporated and the batter is smooth.
Divide the batter into the cupcake tin using a large ice cream scoop, Bake for 18 to 20 minutes until toothpick comes out cleanly.
Makes 12 brownies
1 1/4 cups (249 grams) granulated sugar
5 tablespoons (71 grams) unsalted butter
2 large eggs plus 1 egg yolk, cold
1 teaspoon vanilla extract
3/4 cup (75 grams) unsweetened cocoa powder
1/3 cup vegetable oil
1/2 cup (63 grams) all-purpose flour
1/8 teaspoon baking soda
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup (128 grams) semisweet chocolate chips
1. Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil and spray with nonstick cooking spray.
2. In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the
eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
3. With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.
4. Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set
and a cake tested inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and
5. Brownies can be stored in an airtight container at room temperature for up to 3 days.
Makes about 4 cups
1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter, softened
4 cups sifted powdered sugar (confectioners' sugar)
2 tablespoons milk, heavy cream or water
1 teaspoon vanilla extract (pure or imitation)
1 In a large bowl, cream the butter and shortening. Using an electric mixer, beat on medium speed using the paddle attachment
until light and fluffy for about 1 minute. Beat in vanilla and scrape down the bowl occasionally.
2 Gradually add powdered sugar, one cup at a time, starting by mixing each cup on a low speed then beating well on medium speed.
Scrape sides and bottom of the bowl after each cup of sugar is added. When all sugar has been mixed in, the frosting will appear dry
3. Gradually add milk or water, adding small amounts at a time until the desired consistency is reached; continue to beat at medium
speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated. Add a
pinch of salt if too sweet and mix until completely dissolved.
To color: Use Icing Colors or food coloring to tint frosting to any color
Total: 1 hr 10 min Yield: 6 servings
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
2. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream
and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
3. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
4. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and
then the shortcake top. Spoon more strawberries over the top and serve.
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
Mini Chocolate Mousse Cake
Prep time 4 hours
Mini Chocolate Cakes
⅔ cup all-purpose flour
⅓ cup unsweetened cocoa powder
⅔ cup sugar
½ tsp baking soda
¾ tsp baking powder
¼ tsp salt
¼ cup milk
3 tbsp vegetable oil
½ tsp vanilla extract
8oz semisweet chocolate chips
2 tbsp unsalted butter
½ cup water
3 egg yolks
2 tbsp granulated sugar
1¼ cups whipping cream
1. Preheat oven to 350 degrees.
2. Spray 4 ramekins with cooking spray and set on a baking sheet.
3. Add flour, cocoa, sugar, baking soda, baking powder, and salt to a standalone mixer bowl fitted with paddle attachment and whisk
4. Add egg, milk, oil, vanilla, and ¼ cup water and mix on medium speed until smooth and combined, ~ 4 minutes.
5. Pour batter into ramekins until a little more than ½ filled. Use remaining batter for cupcakes, or if you have extra ramekins you
can make more cakes!
6. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
7. Transfer to a wire rack and cool.
8. Once cool, run a butterknife around sides of cakes and remove from ramekins.
9. Trim the tops off of each cake to make 2 even flat surfaces on top and bottom.
10. Transfer to a baking sheet lined with parchment paper.
1. Add chocolate and butter and ¼ cup warm water to a glass/metal bowl over a small saucepan filled with simmering water over
low heat (the bowl should NOT be touching the water) or double boiler.
2. Heat chocolate until melted.
3. Remove from heat once melted and cool for 10 minutes.
4. In a small heavy saucepan, whisk egg yolks, sugar and remaining water over low heat until mixture reaches 160 degrees F, about 1-
2 minutes. Do not keep your eyes off or stop mixing because egg yolks will cook and cause the mousse to be lumpy.
5. Remove from the heat and whisk into chocolate mixture.
6. Cool for 5-10 minutes.
7. In a chilled mixing bowl, whip heavy cream on high speed until peaks form.
8. Fold chocolate in whipped cream with a large spatula.
9. Refrigerate for 10 minutes, then transfer to a cake decorating bag with a hole in the top.
10. Cut two strips of parchment paper or wax paper double the height of the cake (or more if you are making more cakes) and wrap
around base of each cake. Tape to hold together in a circle.
11. Use the cake decorating bag filled with mousse to pipe mousse on top of cake staying inside the wax paper circle until you reach
the top or desired height of mousse.
12. Refrigerate at least 4 hours, then remove wax paper carefully and serve with chocolate shavings or fruit as topping/garnish.
Makes 32 petit fours
⅔ cup unsalted butter softened (150g)
4 oz cream cheese softened (113g)
1 ½ cups granulated sugar (300g)
4 large eggs room temperature preferred
2 teaspoons vanilla extract
2 cups all purpose flour (250g)
½ teaspoon salt
1 teaspoon baking powder
¼ cup whole milk (60ml)
1. Preheat oven to 350F (175C) and grease and flour or spray with baking spray two 10×15” jelly roll pans (if you only have one, you
can bake one cake at a time, just let the pan cool completely before washing it and re-using).
2.Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until creamy, well-combined and
lightened in color.
3.Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium speed after each egg).
4.Stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished mixing. Be sure to scrape the sides and
bottom of the bowl periodically to make sure all ingredients are well-combined.
5.In a separate bowl, whisk together flour, baking powder, and salt.
6.With mixer on low-speed, alternate adding flour and milk to the butter mixture until ingredients are completely combined (scrape
sides and bottom of the bowl as needed).
7.Divide batter evenly into prepared jelly roll pans and spread so the layers are even and smooth. Transfer to 350F (175C) oven to
bake for 12-13 minutes (if baking one layer at a time) or 15 minutes (if baking both at the same time) or until baked through and
cake springs back when lightly touched. Cake may still appear very pale even when baked completely through, don’t over-bake or it
will be dry.
8. Allow cakes to cool completely then, working with one cake at a time, cut cake into two even pieces, each just under 5” wide.
9. Transfer each piece to a clean surface. Evenly spread 1/2 cup raspberry cake filling or filling of choice on another. Leave the
second layer plain, this will be your top layer,
10. Stack the cake layers with the plain layer on top and gently press down all over with your palms to gently squeeze out any excess
filling. Using a 1 ½” round or square cookie cutter (or use a sharp knife to cut into even 1 ½” squares) firmly press down to cut out
square and transfer to a wax paper lined baking sheet. Repeat until you have cut out as many cakes as possible. Set aside and repeat
with remaining cake.
11. Cover petit four cakes with plastic wrap and place in the freezer while you prepare icing.
Raspberry Cake Filling
Makes about 1 ¼ cups filling
⅓ cup granulated sugar (65g)
2 Tablespoons cornstarch
2 cups fresh or frozen raspberries 8oz (226g)
2 Tablespoons water
1 Tablespoon lemon juice optional, but recommended for best flavor
1. Combine sugar and cornstarch in small saucepan and whisk until combined.
2. Add raspberries, water, and lemon juice and stir together until all ingredients are combined.
3. Turn stovetop heat to medium (Important! don’t increase the heat above this, you want everything to heat slowly so the sugar
dissolves and the mixture thickens properly) and cook, stirring almost constantly, until berries release their juices and mixture begins
to bubble (it usually takes about 7 minutes for my mixture to begin to bubble).
4. Continue to cook, stirring constantly, until thickened (this usually takes me about 2 minutes). Remember that the filling will
continue to thicken as it cools, you don’t want it to become pasty in the saucepan or it will be too thick after cooling
5. Transfer to a heatproof container and allow to cool to room temperature before spreading over cake. If not using immediately,
store in an airtight container in the refrigerator for up to a week. If mixture is too thick to spread over cake after refrigerating, briefly
heat it in the microwave for several seconds until it is a spreadable consistency.
6 cups powdered sugar, sifted
½ cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
1 teaspoon vanilla extract
¾ cup white chocolate chips
1. Start by bringing a pot of water to boil, then placing a larger metal bowl over it.
2. In the bowl, whisk together the confectioners' sugar, water, corn syrup and extracts.
3. Continue whisking or stirring the until the mixture becomes smooth and consistent. It should be thin enough to drizzle from a
spoon, but not so thin that it all runs off the cake! You can also check the temperature and when it reaches 92° F, it's good.
4. When it's ready, add in the white chocolate chips and stir until melted. Turn down the heat but keep water steaming underneath
to keep the icing from setting up.
Makes 16 cookies
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)*
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high
speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high
speed until combined, about 1
minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too
soft and sticky for rolling, add 1 Tablespoon more flour.
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone
baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. The rolled-out dough can be any shape,
as long as it is evenly 1/4-inch thick.
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-
out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for 1 hour.
Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully
remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it– see me do
this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is
used. Repeat with 2nd piece of dough.
Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has
hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer
to a wire rack to cool completely before decorating.
Makes about 2 cups icing
4 cups (480g) confectioners’ sugar, sifted
3 Tablespoons meringue powder
9–10 Tablespoons room temperature water
In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high
speed for 1.5 – 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds.
If it’s too thick, add a little more water. (On particularly dry days, I use up to 12-14 Tablespoons water total.) If it’s too thin, add a
little more sifted confectioners’ sugar.
Glazed Yeast Donuts
makes 16 doughnuts and holes
1 c. whole milk
1/4 c. plus 1 tsp. granulated sugar, divided
1 packet (or 2 1/4 tsp.) active dry yeast
4 1/2 c. all-purpose flour, plus more for surface 1/2 tsp. salt
6 tbsp. melted butter
2 large eggs
1/2 tsp. pure vanilla extract
Canola or vegetable oil, for frying
1/4 c. whole milk
2 c. powdered sugar
1/2 tsp. pure vanilla extract
Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave
until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8
In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a
wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy
dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a
time if needed, about 5 minutes.
Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen
until doubled in size, about 1 hour.
Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a 1⁄2”
thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and
punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.
Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside.
Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2'' oil to 350°. Cook doughnuts, in
batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster!
Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, then place onto a cooling rack (or eat
Chocolate Fudge Cake Doughnuts
2/3 cup (57g) Dutch-process cocoa
1 3/4 cups (206g) All-Purpose Flour
1 1/4 cups (266g) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, at room temperature
3/4 cup (170g) milk, at room temperature
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
8 tablespoons (113g) melted unsalted butter or 1/3 cup (67g) vegetable oil
1 cup (170g) chocolate chips
4 tablespoons (57g) milk or half & half
1 cup sprinkles
Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don't have two pans, simply bake the
batter in two batches.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. You may notice some
curdling of the milk; that’s OK.
4. Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend; there's no need to
beat the batter, just make sure everything is well-combined.
5. Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
6. Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean.
7. Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges and turn the pan upside down over a rack.
Gently let the doughnuts fall onto the rack. If they seem to be sticking, use a nylon spatula to gently pry under their edges and
loosen them underneath. Allow them to cool completely before icing.
8. To make the icing, combine the chocolate chips and milk or half & half in a microwave-safe bowl or measuring cup. Heat until the
half & half is steaming and starting to bubble. Remove from the microwave, and stir until the chips have melted and the icing is
smooth. Dip the top of each doughnut in the icing then top with sprinkles.
Makes 2 loaves
1.75 ounces warm water
1 1/2 teaspoons active dry yeast*
16 ounces bread flour
2 teaspoons kosher salt
10 ounces cool water (you may not need all of the water) additional flour, for dusting
1. Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become
2. Measure the bread flour into a large bowl and stir in the salt.
3. Make a well in the center of the flour mixture, and stir in the dissolved yeast.
4. Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should
look like) has formed (you may not need to use all of the water).
5. Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
6. Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and
7. Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to
8. Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter),
with pointed ends.
9. Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
10. Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack. 11. Uncover the baguettes and transfer to
lightly greased baking sheets.
12. Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
13.Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow
sound when tapped.
Basic Yeast Bread Ingredients
Makes 2 loaves
1 package (1/4 ounce) active dry yeast
1 egg, lightly beaten
1/4 cup warm water (110° to 115°)
1-3/4 cups 2% milk
2-1/2 teaspoons canola oil
2 tablespoons plus 1-1/2 teaspoons sugar
2 teaspoons salt
3/4 teaspoon each dried oregano, marjoram and thyme 1/2 teaspoon garlic powder
5 to 5-1/2 cups all-purpose flour
1. In a large bowl, dissolve yeast in warm water. Add the milk, egg, oil, sugar, salt, oregano,
marjoram, thyme, garlic powder and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a firm
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray,
turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down. Divide the dough in two and, working with one piece at a time, gently pat it into a 9×12-inch rectangle. Roll up the
rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until
the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to
4. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
5. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden
brown (an instant-read thermometer inserted into the center should read 195 degrees F).
Rustic Loaf Bread
3 ½-4 cups bread flour
1/2 cup rye flour
1 tsp sea salt
1 1/2 Tbsp yeast
2 cups warm water (should feel warm to the touch without scalding)
1 .Turn the oven on to warm up and set a timer for three minutes. Turn the oven off when the timer goes off. Line a baking sheet
with parchment paper.
2. Measure the yeast out into the bottom of a liquid measuring cup, pour the warm water in on yeast. Pile 2 ½ cups bread flour and
½ cup rye flour on a table. Mix with fingers and add salt. Make a well in the middle of the flour.
3. Pour the yeast water into the flour and mix with fingers until the ingredients are combined. The dough should look shaggy at this
point. Add another cup of flour and stir/mix until the dough begins to be less sticky and more smooth. Knead (push and fold the
dough) until the dough is smooth and no longer sticks to your fingers when pressed. Add additional flour as needed.
3. Divide the dough in half. Roll one half into a rectangle, about 8″ x 10″. Tightly roll up the rectangle into a long log. Pinch the seam
closed, place the log on the prepared baking sheet seam-side down. Repeat for second half of dough.
4. Cover the loaves loosely with a tea towel and place the baking sheet in the warm oven. Set a timer for 10 minutes. After ten
minutes, remove the loaves from the oven, being careful not to shake them or set the pan down too hard (and make the dough fall).
Place the loaves on top of the oven to continue rising while you heat the oven to 425°.
5. Remove the tea towel and gently place the loaves in the oven as soon as the oven is preheated**. Bake at 425° for 20-25 minutes,
until the loaves are browned and crusty and a thermometer inserted in the bread reads 180°.
6. The bread will slice best if allowed to cool for 10-15 minutes. But I understand if you can’t wait that long.