January 17, 2020 - 8:00am
Baking temperature for pan loaves
Just wondering if I should be baking 850g pan loaves at lower temperature than a free form loaf? I’m trying to get a slower rise in oven so top is more even (need sandwich loaves) and I keep getting a lot of spring - a lot of recipes seem to suggest baking at 200C for longer rather than 230C with a batard or boule...any advice much appreciated.