Experts Reveal Top Tips For Perfect Toast

Who knew you're supposed to wait exactly 17 seconds before buttering your freshly cooked toast? Turns out there are a few basic essentials that a lot of us are getting wrong when it comes to roasting a slice of bread.

Bread expert Dr Dom Lane, a consultant food researcher, spent one week toasting and tasting a staggering 2,000 slices in toast research for Vogels. 

Dr Lane used a complex formula to help determine the toasting required to produce the perfect level of crispiness. The formula & tests showed that toast is best cooked for exactly 216 seconds.

A team of researchers also carried out a study which found the optimum thickness is 14mm and the ideal amount of butter is 0.44 grams per square inch.

The recommended cooking time gives the slice a 'golden-brown' colour and the 'ultimate balance of external crunch and internal softness'.

The perfect slice has the look of 'builder's tea' and, crucially, the outside is 12 times crunchier than the middle.

Dr Lane also claimed it was best to use a pale, seeded, loaf, taken fresh from the fridge at a temperature of 3 degrees Celsius.

TOAST COOKING DOs:

Size matters 

If the bread is too thin it might get too crispy and burn but if it is too think it may not toast all the way through so what is the perfect size of bread for the perfect piece of toast? Try bread which is 14mm thick.

Hot or cold?  

Where is best to keep bread before toasting? Many of us, including Dr Lane (mentioned above), opt for the fridge, however this makes bread turn stale quicker. Some of us keep it in the freezer so we can defrost as we go through the loaf. Research has revealed that it is in fact best to keep your bread in a bread bin at room temperature (approx. 20 degrees) prior to toasting to ensure the perfect slice!

Butter up 

It is a real skill to butter at the right moment to ensure that the butter absorbs into the bread but it does not turn soggy. Leave the bread for 17 seconds before applying butter or other toppings to ensure you keep that all-important crispiness.

Time it right

Don't forget to look at what number the toaster is set to; the last thing you want is burnt charcoal bread on your morning rush. 

Listen to your tummy  

Know how many slices your stomach is calling for also as toast cannot be revived back to bread; and no-one wants to feel so full that they can't run for the morning train.

Colour is key

Keep a constant eye out for the colour of the bread, you want the bread to have that golden brown glow. Taking it out too soon often results in soft squidgy bread.

Toast to the top

First things first, make sure you've got the right toaster. You want your toast to be fully toasted to the top with an even finish - no white stripes at the top or bottom!

Create the cut

Do not underestimate how important this is to your toast and the impact it can have. 

We suggest keeping slices whole if you are topping with ingredients such as beans or yogurt and fruit where you will need a knife and fork. 

If you are topping with a spread then we suggest cutting into triangles, preferably two, then it is easiest to hold without getting the spread all over your cheeks.

Hello Kitty toast: now you're just being silly. / Getty Images

DONT's:

Cancel the cycle

It is far too tempting to press the cancel button to check your toast's colour but this often then leads to you putting it back down for the same cycle, forgetting about it, then ending up with burnt toast. 

Be afraid of mixing sweet and savoury

The rise of sweet and savoury foods such as salted caramel, strawberries and black pepper needn't just be used in ice creams and puddings - they can be a great addition to our toast for breakfast!

Overload

Tasty toppings bring your toast alive but a common mistake we all make is overloading our toast with too much topping. 

This often causes our toast to turn soggy and soft, losing its delicious crispy crunch. 

Ensure that you don't overload your toast by making sure you can still see a third of it when piling on your ingredients.

Source: Daily Mail