July 3, 2012 - 10:35pm
Tartine bakery baking temperatures
Hello TFL,
Does anyone know what the baking temperatures in Tartine bakery for their country bread.
Not adaptation for home ovens, but deck oven. In one of the pictures I saw 490 degrees.
Could it be that they bake at high temps ?
I have kinda big deck oven and I experimenting with temps now. I will try 490 for 10 first minutes then low to 410 untill done.
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At Tartine, they preheat the oven very hot, then turn it off and allow the residual heat from the stone hearth to bake bread. They do this to simulate how it is done when baking bread from traditional wood-fired ovens.
I wonder how hot. My oven can accomodate 4 large ( over a kilo ) loaves. The temperatures can go as high as 700 F easy . Gas oven with stone.
Today I will bake 4 loaves , 1 kilo dough each. What temperatures would be safe to try ?
I bake my lean dough breads at 550-600 F with the damper closed and steam for 15 min, open the damper, and door to release the steam, close the door let the damper stay open, then allow the oven to cool over the next 20-30 minutes without turning the elements back on. They are usually singing and cracking on the cooling rack with a mild sheen.
Thank you Aideuis, this is very interesting. I should try it, defenetely.
I test my donenes by sound and weight loss. How much ( % ) your loaves loose ?
and what temperature you have by the end of baking ?
thx
Axel
My oven temp is usually around 400 after 30 min with burners off after loading, I have not weighed my finshed loaves lately, I will have to in about 3 hrs. I have Multi grain, Rosemary Olive Oil, Baguettes, and a Beer bread lined up today...... And if I am lucky a sour dough.