The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question about oven temperature. low and slow or fast and furious

wizarddrummer's picture

Question about oven temperature. low and slow or fast and furious

Hi all,
Question about baking temperatures.
Suppose we take two types of bread dough.
Dough #1. Typical French Bread  type of dough made with High Gluten Flour 100%, Water 68%, Yeast 1%, Salt 2%
Dough #2, Standard Hoagie bun or Dinner roll: Flour, Milk, Water, Eggs, Sugar, Oil, Salt
What would happen to both of these types of dough if they were baked at:
350 degrees?
400 degrees?
450 degrees?
    (I know the answer for dough #1 in this range)
500 and higher?
My main question is can I bake either of these doughs at 350 degrees?


cranbo's picture

Yes I believe you can bake either @ 350F but the crusts will be very different. 

Higher temperature usually means slightly thicker, chewier crust; it can also reduce your oven spring somewhat.

350F will give you a somewhat softer, thinner, crust, lighter colored crust.

I use lower temps for dinner rolls and sandwich bread. I use higher temps for sourdoughs and other "artisan" loaf breads.


jcking's picture

High initial temp till max oven spring 10~15, except for smaller items, then lower and slower. Another option.


wizarddrummer's picture

I appreciate it alot!