On a regular basis, any bread that I bake that requires a 200+ internal temperature reading NEVER reaches the temperature which it supposed to. The obvious reason is bad measuring tool. Can't use that excuse because I've tried three thermometers now. Now I'm using the CDN digital "quick read" with the highest recommendation from Cook's Illustrated. It has a max reading well over 400. I've tried the probe that came with my oven, along with other probe style thermometers.

Today I was baking an, albeit large, loaf (in a pan) of 75% whole wheat/25% white/other. The recommended goal was 205. I ended up baking it twice as long as recommended, never reading above 197. This is the common top-out. I have a brand new GE electric convection oven (came with the new house) that isn't a dog, but not a professional quality, either. Just a basic reliable oven that cooks evenly.

I've tried placing pans on top of my cooking stone. I've tried using the convection. I've tried higher temps, lower temps for longer, etc.

Our elevation is around 2600. Could this account for this much of a disparity?

BTW, the bread never tastes raw...always good. I'm just more curious than anything...

Luckily my oven goes up to 300 degrees C (572 deg F), although I would love one that goes up to 400'C (572'F). I generally bake all my bread at 300'C - how about you?

I've had a number of discussions with TFL participants recently about sourdough rise times versus temperature and inoculation. Temperature has a big effect on sourdough rise times, and sometimes a starter appears unhealthy, when it is really just rising more slowly because of low temperatures in the kitchen during winter. Also, recipes that used to work seem to fail during the winter, but the colder temperatures may be the cause.

I have been thinking about creating starter so I can do sourdough breads. The problem I am perceiving now is that we are having a heat wave in Southern California, with highs frequently in the 90s.  Is this a bad time to start this?  Is waiting for more mild weather a good idea?

We don't run our air conditioner during the day while both of us are at work. 

Colin 

Hi. I've been lurking for a month or so (and baking for about a year)--what a wonderful community!  I'm excited that I'm going to have significant time this summer to spend baking, and I was wondering if any of you had some advice.  My apartment doesn't have air conditioning, so it is often upwards of 85 F.  I don't mind baking in the heat, but I’d like to figure out how to compensate for such warm ambient conditions.

For about the past 2-3 weeks, it seems that my Thom Leonard boules, which I have made every week since about November, are suddenly coming out overproofed even though I have not changed my technique: as soon as the loaves are slashed on the peel and hit the hot oven stone, they collapse and spread out at the slashes.