Here is the holy grail rule. For standard, day-old sandwich bread? 20 to 30 seconds per side. That’s it.
This isn’t a swimming lesson. Your bread is a sponge, not a scuba diver. You want it moist, not drowning.
Think of it like a quick, steamy kiss. Not a deep, underwater make-out session.
The Thick-Cut Rebellion
Now, what about that gorgeous, thicc brioche or challah? The bakery’s pride and joy? You get 45 seconds to a full minute per side.
Why the difference? Physics, baby. Dense, fluffy bread needs time to absorb. It’s a majestic cloud that demands a little patience.
Don’t rush it. You’ll get a dry center. Nobody likes a dry center.
