August 4, 2010 - 11:56pm
Slow Baking
Hello,
Normally I make a Wholemeal Spelt Sourdough loaf with cooked brown rice and quinoa.
I usually bake between 180 - 160 degrees C for 1 to 1.5 hours
Obviously for a nice thick crust to go with this hearty bread I should bake at a lower temperature and longer - just wondering what is a reasonable starting point for a slow bake in an electric oven?
Thanks!
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and then drop the temp as time goes on. The temp and time that you already have sounds fine. Start at the high end, even 200°C and then drop the temp after the first twenty minutes to 150°C and let it finnish off at that temp.