Most breads share the same simple elements — flour, water, yeast — so what distinguishes a good loaf from a great one is often technique. Here, the award-winning author of In Search of the Perfect Loaf: A Home Baker's Odyssey shares some of his favorite tips.

For the most accuracy in baking, skip the volume measurements and use a scale. "If I measure a cup of flour and you do the same thing, the amounts we get will be different," says Sam. Some people scoop with the cup, compacting the flour, others spoon and level it. "By weighing your ingredients you will be more consistent and you can control the variables."

Keep one hand on the rim of the bowl, where it can stay clean. Use the other to knead the dough. "Fold over with your fingers. Don't get the palm in," instructs Sam. "Press down with your fingertips so the dough gets combined." With the clean hand you can turn the bowl, add ingredients and cover the dough with a towel. 

"The main problem when making a wet dough is that it sticks to your hand," says Sam. "If you dip your other (clean) hand in water and use it to scrape off the dough, you can keep things from getting to be a total mess." (Wetting your hands also works when shaping meatballs and meatloaf.)