The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oven temperature heat loss

Rupert's picture

Oven temperature heat loss

Let's say that I pre heat the oven to, say, 240c before putting in the dough.

I then open the oven and lose about 20 - 30 degrees so the dough's going in at a far lower temperature than recommended.

Would it be advisable to pre heat to 260c to compensate for the heat loss? 

MTK's picture

I think you're right. I always preheat my oven to the highest temperature(about 270C).