The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking time

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Berti's picture

How long to bake a 3 lb miche?

May 30, 2012 - 6:34am -- Berti

because of a "mishap" when baking my usual pain au levain, I ended up with a lot of dough making two 3 lb miches.

when baking early morning I accidentally (wasn't awake enough yet) underbaked them at 45 mins 450F/230 C.

when I discovered the problem I reheated the oven and baked them additional 20 minutes.

what baking time would you recommend otherwise? I will aim for 70/80 mins next time.

now they are out of the oven, center  temp was 200F/100C, have started crackling right away when cooling (the sound of crust, to speak with peter reinhart!)

PaulZ's picture

Baking time vs Temperature? And the Winner is...

January 16, 2012 - 1:25pm -- PaulZ
Forums: 

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?

kranieri's picture

Question On Baking Time

January 9, 2011 - 9:36am -- kranieri

Hello 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.

caryn's picture

Raisin focaccia from Peter Reinhart's Pizza book

July 9, 2007 - 12:05pm -- caryn

This 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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