Crime & Punishment

Cool story bro.....

Now the important question.

Whats the best way to ensure an even raise when baking bread ?

12. Baking
The goal of baking is to gelatinize or cook the dough and to achieve good volume and an attractive crust. Here are several simple techniques for baking beautiful, delicious bread every time.
Preheat: Bread benefits from an immediate hit of strong heat right at the beginning of baking. Always preheat the oven, with a baking stone set on the bottom rack, at least 45 minutes before baking. If you're unsure of your oven's accuracy, use a separate oven thermometer to ensure the right baking environment for your loaf.

Steam: To get the most volume from your bread, you need to slow down the formation of the crust—the slower the crust forms, the more time the dough has to expand—by adding steam to the oven. To do so, place a cast-iron pan on the floor of the oven when you preheat it. As soon as you put the bread in the oven, toss a handful (about 1/2 cup) of ice into the preheated cast-iron pan and immediately close the door.
Rotate: To ensure even baking, rotate bread halfway through baking.
Customize: Different types of bread bake at different temperatures, and your recipe will tell you exactly what temperature to use. A butter- and egg-rich dough, such as brioche, requires a lower temperature of 350°F and a soft white sandwich bread 375°F—the lower temperature results in thicker crust, which prevents the sides of these delicate breads from collapsing. Breads with a large amount of honey also need lower baking temperatures to prevent overbrowning. Most rustic hearth breads should have thin, crisp crusts, so unless they contain ingredients such as potato, which browns quickly at a higher temperature, they usually bake at 400°F to 450°F.
Test for Doneness: Bread is finished baking when a skewer inserted in the middle comes out clean. Until you are familiar with a specific recipe and how your oven bakes, it is best to use an instant-read thermometer to determine doneness. Many bakers test bread by tapping the bottom—if it sounds hollow, the bread is ready—but this method isn't nearly as reliable as using a thermometer. Try to take the bread's temperature in the center of the loaf. To avoid making a hole in the top crust, insert the probe in the bottom center of the loaf. If baking bread in a loaf pan, insert the thermometer sideways just under the crown. Most bread should be baked to 190°F to 210°F, but it's best to consult your recipe, as the proper finished temperature varies for different types—butter- and egg-rich dough, for instance, finishes at between 180°F and 190°F while rustic hearth breads are done somewhere between 205°F and 211°F.

Atleast I didn't waste my time coming here. +1