Secrets of the Best Chefs

use three times as much dry yeast.
WHEN WORKING a bread and developing the gluten (see the
third step of this recipe), a good test for whether or not the
gluten is properly developed is to pull off a piece and stretch it
as thin as you can. If you can see through it when you hold it
up to the light, you’ve worked the dough enough.
IN ADDITION to the bread salad, day-old bread can be used for
excellent croutons, bread crumbs, and bread pudding, as a
thickening agent for soup, or for Sunday-morning French toast.