The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Large French bread-boule

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bakingmad's picture
bakingmad

Large French bread-boule

What should the internal temperature of large French bread be?  205-210 degrees F?

(About three cups of flour or so in the dough)

I have finally learned to make good baguettes!!!! Yay!!!!!  Now onto larger bread. 

 

   

 

 

 

cognitivefun's picture
cognitivefun

205-210F. is what my books say and what I bake it to.

 

Good luck! 

andrew_l's picture
andrew_l

I don't use temperature - if it sounds hollow, looks cooked and has a good firm crust - I turn the oven off, leave the bread in there with the door closed while it cools down and it is always just fine. Very hard to overbake bread
And all those cenuries when bread was made in an earth oven, or in the UK a wood fired hearth oven (also known as faggot oven due to firing with faggots of wood) where there was no thermometer for miles, colour and hollow sounds worked fine.
I'd love to know what proportion of home bakers do the look and feel, and how many use a thermometer!

Paddyscake's picture
Paddyscake

I've checked the temp and done the knock. I think sight and sound is the easiest and the most accurate.

There are so many thermometers, how accurate are they? how accurate is your oven temp? how accurate is the weight of your loaf? Seems to me, our senses are the best, just as with kneading.

hotbred's picture
hotbred

  please!! make things easy  perfect quick tasty   u make bread  ,, bottom must be brown & also the top  peek alittle  , the time is about up, U must have the tools to start in the first place!!!  carpenters,  have ,hammer nails saw ruler & the correct lumber for the project!    U must have , scraper the right flour salt yeast 75 degree spring water  if possible, AND a nice stainless thurmometer in your arsenal  or pocket, not only do you have to raise the bread at between 73  & 79 for proper flavor ( aged) you have to take its temp for that (to raise it rite,long enoughfor nice flavor, YES, slow makes for great taste) treat it like a baby, take its temp,   ALSO when its baked, or U think its done,, take its temp  the number is  200 degrees, just stick the thing deep in the bread,,, not 200 degrees!  leave it in there    Also u need a brush  cornmeal to set it on your pan  PLEASE NO GREASE  no oil!!   u can even use partchment paper nothing sticks to that stuff  buns turnovers pies    nothing!  Even if u make bread in a pan or glass mold   snip sim paper & put it in there   not to wash  wipeit out hotbred.  when I said leave it in there If its not 200  leave the bred in the oven a few more minits   then  check again!

cognitivefun's picture
cognitivefun

I try to ferment at 70F. as I think this is best. Slower is better with bread. Makes tastier crumb and better crust.

 

I measure the temperature of the dough and try to make it no warmer than 80F. after all kneading.

Why  would I trust knocking bread when I can test the temperature and make sure?

I don't want to overbake or underbake my bread. Yes, you don't need a thermometer but if you want to do a great job, temperature is so critical that without a thermometer you are baking half blindly. 

 

Paddyscake's picture
Paddyscake

The bottom line is whatever works best for you. I have never over or underbaked my bread. I'm comfortable using my eyes and senses. I guess I like to walk on the wild side and take chances  :  )