11 Baking Tips That'll Make You Go, 'Huh.'

, a research kitchen and laboratory that uncovers the cooking innovations in Migoya and Myhrvold's encyclopedic works. We talked to Chef Francisco about what baking secrets he's uncovered through his research. Here are his best tips:As Migoya puts it, rye breads are easier to work with because they have a lower amount of gluten. Which basically means there's a smaller chance of things going wrong.

"You could place your bread in a shoe box and it'd have the same preservation effect on bread." Instead of a bread box, Migoya simply stores his crusty breads exposed side down at room temperature.To be more specific, you should slice the whole loaf and store it in sets of four slices. This way you won't have to wait thaw an entire loaf when you're ready to enjoy it later.Even if a cookbook provides measurements by volume, measure everything out by weight.

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