For lean-dough breads the recommended doneness is 190–210°F (88–99°C), while enriched-dough breads are done at 180–190°F (82–88°C) (S. Labensky, et.
It all counts towards baking the perfect loaf of bread. The ideal oven temperatures for baking bread ranges anywhere between 350 and 475°F (180 and 246°C), optimizing both caramelization and the Maillard reaction (which we'll get into) providing the perfect color and texture in the final product.
Keep your loaf cans oiled and ready and preheat your oven to 180 degrees. Now, form a loaf's shape with the bread dough and tuck them in each loaf tin. Bake for 35-40 minutes or until brown and crisp on the surface. Let it cool down for about 20 minutes before taking it out and cutting through it.
It's possible to bake bread at home in 30-45 minutes at higher temperatures. However, by lowering the temperature and adding an hour or two, you can bake bread that is not only tastier, but also much better for you.
Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°c (180°C fan, 400°F, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.
Baking at a lower temperature slows the spring in the leavening, which prevents a dome from forming on your cake. Most cakes bake at 350°F. Reducing the temperature to 325°F is all you need to do to get a flat-topped cake.
Fixing Undercooked Bread
Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread. If you are concerned about the bread browning too much, tent the loaf with foil.
The water should be lukewarm, 105 degrees F to 115 degrees F, something you can comfortably wash your hands in. Tip: The optimal temperature for yeast growth is 80 degrees F to 90 degrees F, so place your rising bread on top of your fridge or beside a wood stove where it can generally get to this temperature.
There is no right or wrong answer to this question, as the oven temperature partly depends on how you like your bread – crusty, soft, pale or crunchy and partly on ensuring that the bread is actually baked through. Based on this the oven temperature (for domestic oven) can be anything from 160-260 C or 320 -500F.
Bake at 375° until loaf is golden brown and sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Breads: High temperatures (>425ºF) are really important in bread baking because higher temperatures lead to a better, faster rise before the gluten in the bread (and also the crust) has a chance to set.
and therefore you should bake in an oven without a fan because the fan will dry things out.
Baking slow at low temperature in a drier oven will give a hard, chewy and thick crust. Ff you bake the bread at 120 degrees C for 1.5 hour long it will get a really thick crust.
180°C is about the temperature where carbonization begins, and the formation of flavorful 'fond' (caramelization) occurs. Below that temperature you are baking, and above that roasting.
Use Warmer Water for Your Bread Dough
The main problem with baking bread in colder weather is that it takes much longer for your bread to reach its ideal proofing temperature. That's 72 degrees Fahrenheit or 22 Celsius, more or less.
Rise temperature
A warm, draft-free place is recommended for proofing as the temperature encourages the yeast's reactions. The cold temperature will slow the reaction, and a temperature that is too hot will begin the cooking process and kill the yeast. The optimum temperature for rising is 26-30°C/80–85°F.
In other words, there's no real timesaver in using water that's above 120 degrees in yeasted doughs—and there's a real risk of ruining them. OVERHEATED: 130-degree water stunts rise. SAFE AND SURE: Room-temperature water lets yeast do its job.
Mix the dough with lukewarm 100°F (38°C) water, then ferment at 85-90°F (30-32°C). Temperatures above 90°F (32°C) may adversely affect the flavor of yeast bread. Pre-ferments that rise overnight need a cool temperature to help ensure that they don't over-ferment while unattended. Set the Proofer to 70-72°F (21-22°C).
130° F—140° F (55° C–60° C) Yeast cells die (thermal death point).
The best place to let dough rise is a very warm place. On a warm day, your counter will probably do just fine. But if your kitchen is cold, your oven is actually a great place. Preheat oven to 200 degrees for 1-2 minutes to get it nice and toasty, then turn it off.
The optimum temperature is 38C/100F. If you don't have a thermometer, mix 300ml boiling water with 600ml cold water, then measure out the required quantity of water to add to the yeast.
Most people don't realize it, but incorrect oven temperatures can lead to a whole host of baking problems, including unevenly baked cakes and over-baked, crunchy cookies when the recipe is supposed to make chewy ones.
Doughs take longer to rise but develop more flavor at lower temperatures, while warmer temperatures are more convenient because doughs rise faster. If a recipe or cookbook specifies a rising temperature, use that.
Most ovens bottom out at around 170 degrees these days, Schloss says. Read your manual and look at the various settings. My home oven's “warm” setting, for example is 170 degrees. Schloss recommends verifying your oven's accuracy by setting it to 200 degrees and checking it with an oven thermometer.