The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Success, I think

sadears's picture

Success, I think

I preheated at 500, put my bread in for 15 minutes, then lowered the temp to 450 for 350.  Temp read 200.  Yippee!  However, the crust is browner than I would have liked.  What say you all?


mountaindog's picture

How did they taste? Looks to me like you've got it down now...we like our bread nice and brown and crusty did the crumb come out?

sadears's picture

Tastes very good.  I don't like really crusty bread unless I'm dipping it in soup or a sauce.  I prefer a softer crust.  How do I get that?  I was thinking so as not let the crust not get too dark to put foil over it sometime during the baking.  What do you think?

sadears's picture

Thanks.  I think I'm going to try the foil first.  You do the same thing for pies so the crust doesn't get too brown.



scott lynch's picture
scott lynch

Would you consider turning the oven temp down to 450 right away rather than leaving it at 500 for 15 minutes?  I think it might help delay crust formation a bit and have a side benefit of giving a bit more oven spring.
And maybe you would try it with a temp below 450 to see what happens.  I find the difference between 450 and 425 to be pretty dramatic.

Floydm's picture

Yeah, I heat my oven to the full 550, but I turn it down to 465 or so after less than 5 minutes. 15 minutes at 500 is probably too much.

sphealey's picture

Your other option is to ship it to me. My family won't let me cook loaves that dark ;-(