The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking the bread

cordel's picture
cordel

Baking the bread

Can anyone help me. I have been baking plain sourdough bread for about a year, now. I had great success with the no-knead recipes, but have decided to try some other recipes. When I tried to bake a sandwich loaf, the crust got very thick and hard. I decided to put the loaf pan and all, into my cast iron dutch oven and cook as I used to cook the no-knead. I set the temperature for 450, preheated the oven and dutch oven, popped the bread in it and set the timer for 30 minutes. At that time, I inserted a thermometer into the bread, and left it for a further 15 minutes. The internal temperature came up to 192 degrees, and never went above that, even though I left it in for another 30 minutes. Any comments or suggestions?

janij's picture
janij

For sandwich loaves I cook them at 350 to 375.  I have found if I cook them at higher temps the crust is too hard.  I have not tried putting them in a cast iron dutch oven.  I just bake them on the pans on the oven racks.  So I don't know if the dutch oven is playing a roll in the crust as well.

cordel's picture
cordel

Thank you. That is what I have always done with yeast breads, and it makes sense. I wonder how long it will take to get the interior of the loaf thoroughly cooked?

janij's picture
janij

I use 1.5 lb loaf pans and normally cook them about 40 min.  I never take the bread temp.  I just dump the loaf out and thump the bottom and check the bottom color.  I guess when I started baking i did this and have just not gotten high tech about when the bread is done.  Or maybe by the time it is about out of the oven I am to lazy to dig out the thermometer.  Who knows! :)