The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Times

hydestone's picture
hydestone

Baking Times

So I whipped up a quadruple batch of San Joaquin this weeks and am about to start cooking it. I am marking a few different types of loaves with it. 

2 baguettes at 500 g each

2 boule at 1000 g each

1 oval at 900 g

 

baguettes

480 for 10 min with steam

480 convection for 12 mins without steam

 

boule

1 in Dutch oven

450 for 25 with lid on

450 convection for 20 on rack

5 min in oven with door cracked

 

1 on baking steel

450 for 12 with steam

435 convection for 30

5 min with door cracked

 

batard

460 for 12 min with steam

430 convection for 22 minutes

 

thoughts on temps and cooking times?

 

I’m kind of winging it!!

 

thanks