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Science’s Take on the Perfect Toast

It may sound simple, but there’s a whole science behind how to make the perfect piece of toast. Placing your slice of bread in the toaster and plugging it in just doesn’t cut it anymore! British food researcher Dr. Dom Lane and his team spent an entire week toasting and tasting 2,000 slices of bread so you don’t have to, and have come up with a scientifically perfect recipe for toast. Here it is:

It All Starts With Bread

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A perfect piece of toast naturally begins with a perfect slice of bread. According to Dr. Lane’s research, the perfect toast bread is a pale, seeded, loaf that has been refrigerated at a temperature of 37.4 degrees Fahrenheit. The thickness of the bread should measure to be 14 millimeters, or 0.551181 inches exactly.

The Act of Toasting

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In order to achieve the perfect toast, you must set your toaster to the precise temperature of 309 degrees. In order to avoid any mishaps, keep your stopwatch in hand and cook for exactly 216 seconds. This will give the slice a golden-brown color and ensure the ultimate balance of external crunch and internal softness, which means the outside will be 12 times crunchier than the middle.

After Effects

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What you do after the toast pops out of the toaster is just as important as the steps before! Once you’ve removed the toast, quickly add butter. The ideal amount of butter is 0.44 grams per square inch. The amount of butter should be about one-seventeenth the thickness of the bread. After it’s been perfectly buttered cut your slice of toast immediately on a diagonal! Then serve the toast on a plate warmed to 113 degrees Fahrenheit to minimize condensation beneath the toast. You’re now ready to finally enjoy that perfect piece of toast!


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