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Submitted by PaulZ on January 16, 2012 - 2:25pm Baking time vs Temperature? And the Winner is...Hi all, I have a new Italian convection twin-fan assisted oven with steam function. Very nice, very even bake but oh so f-a-s-t! Problem is: If I follow recipes times and temperatures to the letter, my breads,pastries and cakes are overbaked and the recommended bake time is not yet up. Question is: Is it better to: 1. Retain the advised baking temperature and reduce the bake time? Or, 2. Retain the advised bake time but reduce the temp by approx 10-15%? 3. Or a combo of both? Any advice or previous experience of this? Thanks
Submitted by kranieri on January 9, 2011 - 10:36am Question On Baking TimeHello all - just finished a rehab of my starter from a dormant period of 4 months so this is my second loaf, its been a struggle getting back into the rhythm -
the real issue here is that i seem to always be guessing at baking time. the loaves come out chewy (which i have grown fond of) and even after a long cooling period when i finally them open they still seem to be somewhat moist and tender. even when i used an instant read thermometer i had the same problem.
The Loaves. 83% Hydration Loaf Baking Time break Down Preheat oven w/ stone @ 500 dF for 30-40 minutes (w/oven thermometer) Bake at 425 for first 10 minutes drop to 400 and bake for another ~30 minutes give or take depending on the loaf. using an instant read thermometer always worried me because it just plunges through the crumb structure.
what should i be doing differently?
Submitted by caryn on July 9, 2007 - 12:05pm Raisin focaccia from Peter Reinhart's Pizza bookThis weekend I baked Peter Reinhart's raisin focaccia from his pizza book. I was intrigued with this recipe, since many on this site have created variations using a sourdough starter. To keep it simple, I decided to make the recipe as stated in the book, thinking that I might make the sourdough variation some other time. I made some small mistake making the recipe, since I at first did not understand how I was supposed to spread the dough into the pan, but otherwise I was true to the recipe. The recipe calls for halving the basic focaccia dough, and adding soaked raisins and so |
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