The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oven temperature

Nickisafoodie's picture

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

June 9, 2011 - 3:21pm -- Nickisafoodie

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.

eat.bread's picture

baking multiple loaves

September 20, 2010 - 6:00pm -- eat.bread



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?




shansen10's picture

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!


laurale's picture

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?

Subscribe to RSS - oven temperature