Pear Bread

If the pears are very juicy, briefly drain them in a sieve so the dough doesn’t become too wet.

Grate only the yellow part of the lemon zest; the white pith underneath tastes bitter.

The dough is sticky at first: it’s better to knead a little longer than to add a lot more flour.

In a turned-off oven with the light on, the dough often rises more evenly.

Flour the work surface only lightly so the dough builds good tension.

If the dough slowly springs back when pressed lightly with a finger, it’s ready for the oven.

It’s best to preheat a baking sheet or stone as well; this improves oven spring.

If the surface gets too dark, loosely cover with aluminum foil after about 25–30 minutes.

For a crisp crust, finish baking the bread with the oven door slightly ajar for the last 5 minutes.