oven temperature

Pizza lovers: Easy to recalibrate home oven up to 35° hotter

Forums:

Like many I don't have room for a brick oven (condo) and have tried various ways to try to emulate same. The 550° max setting on my oven makes very good pies, but not nearly as well as my dream 2 minute brick oven pie, nor as good as my 4 minute 650° but "not for everyone" method posted below. I'm happy with the variables re dough, sauce, and toppings, thus the oven temp being the issue.

baking multiple loaves

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General

Hi.

I'm new to bread baking (feel like ill need to add this statement to every post).

If I am baking up a few loaves at one time do I need to change the oven temp at all to account for adding that much dough to the oven? I know that it might take longer but is there anything else I should be aware of?

Thanks

Emily

May 28, 2010 - 5:56pm

shansen10

Need help with baking, oven temp

When I bake baguettes, they are coming out too dark on the bottom, too light on top. I have a baking stone in the floor of my oven (GE Profile gas) and I place the loaves in the perforated baguette trays in the middle of the oven. Also, the thermometer I place inside the oven reads a lower temperature than what the digital oven temperature indicator says, by anywhere from 25 to 50 degrees.

Any suggestions? Thanks, I love to bake breads (especially sourdough), have been doing it consistently for 8 months and want to keep improving, to the point that someday I may feel proud enough to put up some photos!

Sue

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April 8, 2010 - 2:52pm

laurale

french baguettes

Just tried french baguettes for the first time. All went well, except they didn't brown well. I used King Arthur Flour recipe, which calls for a 500 oven reduced to 475 when the bread goes in. Several blogs on the KAF website recomended starting with a 475 oven and reducing to 450, so that's what I did. Any advice?