The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Internal temperature reading question

afjagsp123's picture
afjagsp123

Internal temperature reading question

On a regular basis, any bread that I bake that requires a 200+ internal temperature reading NEVER reaches the temperature which it supposed to. The obvious reason is bad measuring tool. Can't use that excuse because I've tried three thermometers now. Now I'm using the CDN digital "quick read" with the highest recommendation from Cook's Illustrated. It has a max reading well over 400. I've tried the probe that came with my oven, along with other probe style thermometers.

Today I was baking an, albeit large, loaf (in a pan) of 75% whole wheat/25% white/other. The recommended goal was 205. I ended up baking it twice as long as recommended, never reading above 197. This is the common top-out. I have a brand new GE electric convection oven (came with the new house) that isn't a dog, but not a professional quality, either. Just a basic reliable oven that cooks evenly.

I've tried placing pans on top of my cooking stone. I've tried using the convection. I've tried higher temps, lower temps for longer, etc.

Our elevation is around 2600. Could this account for this much of a disparity?

BTW, the bread never tastes raw...always good. I'm just more curious than anything...

LindyD's picture
LindyD

While you're under 3,000 feet, you might find the info here interesting just for general knowledge.

Do you use an oven thermometer to confirm that your oven doesn't need any calibration?

I Googled baking bread with convection ovens and read that many home bakers have to experiment with settings and such. 

Does the same thing happen if you are baking loaves on a stone, instead of in a pan?
afjagsp123's picture
afjagsp123

I haven't used the convection feature for baking very much, as I haven't figured it out for baking. My sis in law has a Viking convection and bakes a ton and doesn't use the convection for baking either -- she sees problems with browning way too quickly and the inside not cooking well. I use convection consistently for roasting meats and poultry and cooking casseroles to great success.

I think I had better get an oven thermometer.

Regarding stone versus pan, I have the same problem with rustic style breads when baked on a stone. Pan vs. stone doesn't seem to alleviate the problem. I have also tried placing the pan directly on the stone!

Stephanie in Very Hot Almost Mexico
Visit my blog: http://bikebookandbread.blogspot.com/

firepit's picture
firepit

Just to be sure it's not the thermometer, have you calibrated it in

1) boiling water
and
2) an ice bath?

This was the first thing I did with my new instant-read thermometer...32...212...32...212...so much fun.

It looks like water should boil at about 208 if you are at 2500 ft., so if the thermometer is more than a few  degrees away from there, then there might be something wrong with your tool.

afjagsp123's picture
afjagsp123

I actually did an ice bath calibration on Friday. :(

Stephanie in Very Hot Almost Mexico
Visit my blog: http://bikebookandbread.blogspot.com/