Baking times... what does it really mean?
Hi all gluten gurus,
I have recently produced a wonderful starter, a la Nancy Silverton's method with grapes. The breads I've baked have been lovely with fabulous hole structure and a really nice crust. So much better than any store bought breads I've had in years.
The question I have pertains to baking times. Nancy's recipes calls for 40 to 45 minutes of baking time. I am using a couple of oven thermometers and I have turned off convection for my over. My oven is an 'in cabinet' model by KitchenAid and I realize it is slightly smaller than the norm.
When I follow these recipes, the internal temperature of the breads have reached their peak (roughly 210 degress F) in about 25 minutes. If the suggested temperature, 500 degrees - decreased to 450 upon boule entry, bakes in about 25 minutes would I get a better crust or over rise if i lowered these temperatures?
I've read that crust is mainly developed with steam. No problem there. I just wonder if a lower heat would be better
Can anyone shed some light on baking time/crust/oven rise?
Many thanks and kind regards,