The Fresh Loaf

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Temperature adjustment for pan

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KenK's picture
KenK

Temperature adjustment for pan

I just mixed a sourdough dough and am going to bake it in a standard loaf pan.  I have  been proofing and retarding in a brotform and then baking on a sheet pan at 450 degrees with reasonably good results. 


This is a lean dough with nothing but flour, salt and water, plus the starter of course.


I plan on retarding for about 18 hours in the refrigerator due to work constraints and then will bake it right out of the refrigerator.


Any opinions on oven temp?


 

rockfish42's picture
rockfish42

I'd keep the temp the same but maybe give the bread some more proofing time outside the fridge, the pan will make the retarded loaf hit a lower temperature in the faster in the fridge. If you increase the temp you run the risk of the crust setting too fast even with steam, though this is just my anecdotal experience.

dghdctr's picture
dghdctr

With my oven, my loaf pans, and my sourdough, I'd usually assume that the sides of the loaf pan will trap enough moisture for a long enough time to slow the browning process at the sides of the loaf.  If that's the case, then baking at 450F would brown the top of your loaf very quickly while possibly leaving the sides with less color than they need.


Still, you need more heat with a lean dough than you would with one that has some sugar, or it won't brown quickly enough.


I'd make my first guess as 400 degrees F and see what happens, knowing that I'll probably have to use a slightly higher or lower temp the next time to get it right.  If you wanted to start with 410 or 425 instead, I wouldn't say you're wrong -- we're just guessing.  Whatever temp you use the first time, it'll probably have to be lower than for a hearth loaf at the same size and shape from the same dough.  It'll likely have to be tweaked at least a little bit the following time to achieve optimal & even coloration of your pan loaf.


Good luck with it.


--Dan DiMuzio

Sean McFarlane's picture
Sean McFarlane

I would set my pan in the cold oven, set temp to 450, bake for 30mins, check temp....continue another 15(most likely).

KenK's picture
KenK

I ended up baking it for 50 minutes in a 425 oven, started from cold.  I came home at noon today and the loaf wasn't doing much so I left it on the counter.  It still didn't look fully proofed at 5.30.  I've got another one working now and am going to leave it out overnight and put it in the refrigerator when I get up in the morning and bake at 5.30 tommorow.


KenK's picture
KenK

Proofed for eight hours at about 67 degrees and then into the refrigerator for twelve hours.  It has 1 ounce of whole rye and 3 ounces of whole wheat in the total.


It almost got it's shoulders out of the pan.  I have another one started with all white flour and am going to repeat this latest proofing schedule.