Toast is one of those simple meals that anyone can make. Bread goes in, toast comes out. But some scientists decided to embark on a quest for the “perfect” toast. After spending a week toasting and tasting over two thousand slices of toast, the scientists came up with some figures.
The perfect toast should be:
- 14mm thick
- Made from pale-seeded loaf of bread taken from a fridge at 3°C
- Cooked in a 900-watt toaster set to 5 out of 6 power
- Cooked at a temperature of 154°C evenly from both sides
- Cooked for exactly 3 minutes and 36 seconds (216 seconds)
- Transferred gently to a plate that is pre-warmed to 45°C
- Immediately slathered with 68.2mg per square centimetre of butter
- Sliced once diagonally
The result of this formula is a perfectly golden-brown toast of 12:1 exterior to interior crispiness, with the “ultimate balance of external crunch and internal softness”.