The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oven temperature for baking

berryblondeboys's picture
berryblondeboys

Oven temperature for baking

I did a quick search, but I'm not finding what I want to find out specifically. Most of my recipes call for baking between 350 and 400 degrees, depending on the recipe, so that is what I do. All my bakes are at least 50% whole grain. But, I see from pictures of loaves and from reading here, that people tend to bake at much higher temps. How do you know what to bake? Is it a guess recipe by recipe? Is there some rule of thumb?

 

BreadLee's picture
BreadLee

These latest bernard clayton recipes.... Vollkornbrot and weissbrot mit kümmel were 375f. 

But many of the standard recipes are 450-500f depending on the method.  They may start higher and tell you to lower it to 400f after 15-20 minutes.  

Imho I don't think there's a wrong way to do it.  If it works and it's good, keep using that method.  

barryvabeach's picture
barryvabeach

I don't know if there is a strict rule of thumb, but for lean artisan breads not made in a pan, I normally see suggestions to start baking at 450 F.   For panned breads, I normally see a lower temps  like 350 or so.  The main thing is that you need the inner most part to get fully cooked, and the crust to achieve the desired color.  If you like light colored crust, you bake at a lower temp, if you want a darker crust, you can bake at a higher temp. 

BreadLee's picture
BreadLee

I was just thinking and want to add...  some breads bake radically different.  Like the brioche.  I bake that around 300f for 15-20 minutes.  It can be anywhere in between on some of these recipes.  I believe the red river cereal loaf of clayton's was 275f. That's a 3 hour bake tho if I remember right.  Could be crossing them up sorry.  Lol