I preheated at 500, put my bread in for 15 minutes, then lowered the temp to 450 for 350. Temp read 200. Yippee! However, the crust is browner than I would have liked. What say you all?
How did they taste? Looks to me like you've got it down now...we like our bread nice and brown and crusty here...how did the crumb come out?
Tastes very good. I don't like really crusty bread unless I'm dipping it in soup or a sauce. I prefer a softer crust. How do I get that? I was thinking so as not let the crust not get too dark to put foil over it sometime during the baking. What do you think?
My oven tends to overbrown the top also. I use the lowest oven shelf and when this isn’t sufficient, I lay a piece of foil on top of the loaves to allow even browning. I admire your perseverance.
I slightly overbrowned my cranberry rolls yesterday. I used another trick: I turned the oven off for the final 15 minutes. It stayed warm enough in there that the loaf continued baking but not so hot for it to continue darkening.
Thanks. I think I'm going to try the foil first. You do the same thing for pies so the crust doesn't get too brown.
Would you consider turning the oven temp down to 450 right away rather than leaving it at 500 for 15 minutes? I think it might help delay crust formation a bit and have a side benefit of giving a bit more oven spring.And maybe you would try it with a temp below 450 to see what happens. I find the difference between 450 and 425 to be pretty dramatic.
Yeah, I heat my oven to the full 550, but I turn it down to 465 or so after less than 5 minutes. 15 minutes at 500 is probably too much.
Your other option is to ship it to me. My family won't let me cook loaves that dark ;-(