The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Slow Baking

bread10's picture

Slow Baking



Normally I make a Wholemeal Spelt Sourdough loaf with cooked brown rice and quinoa.

I usually bake between 180 - 160 degrees C for 1 to 1.5 hours

Obviously for a nice thick crust to go with this hearty bread I should bake at a lower temperature and longer - just wondering what is a reasonable starting point for a slow bake in an electric oven?



Mini Oven's picture
Mini Oven

and then drop the temp as time goes on.  The temp and time that you already have sounds fine.  Start at the high end, even 200°C and then drop the temp after the first twenty minutes  to 150°C and let it finnish off at that temp.