September 1, 2010 - 9:24am
Question about Oven Temps for Perfect, Slightly-Burnt Crust
Hey everyone...quick question:
How do I get those lovely crisp (burnt/char) edges on my grange?
I have a gas oven, which won't get as hot as an electric, I know, so that might be my first problem. I've baked 450, 475, 500, 500 then down to 450, etc. (You get the idea.) I have never been able to get that Maillard effect on any of my batards. Any suggestions?
I am using steam and also cool my bread in the oven for that nice, crisp crust, but sadly, no burnt.
Carlton
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Hi Carlton,
I trust you are using a baking stone and preheating your oven (and the stone) for at least 30 minutes? And that you are not baking a panned bread.
Also, are you using an oven thermometer to make certain your oven's thermostat is accurate?
If so, it may well be that you aren't baking your breads long enough. Is the crust pale when you remove it from the oven?
BTW, 500F is 500F whether the heat is generated by gas or electricity. I have a gas oven and have had no problems getting a boldly colored crust.
temperature is calibrated correctly. I use a baking stone and give it AT LEAST a 30 minute preheat. And yes, we are talking about artisan, hearth breads and not panned ones.
it's not the color of the crust that is the problem--it's the gradient from light to dark in the slash. Some of the loaves I see on the website start with a light colored, moist portion at the valley of the slash, and as you travel further along the expansion of the cut, the shades of brown become deeper and deeper, until finally we reach the end of the slash, and it's ever-so-carbonized. That's the effect i'm looking for.
Maybe it has to do with my slashing technique? Maybe it has to do with the hydration of the dough, and how much the dough is able to expand once in the oven.
Is this specific enough?
Probably one or both. Check out David Snyder's thread on scoring.
Am guessing his photo labeled Detail of bâtard crust, with "ear," grigne" & "bloom fits your description.
While electric and gas ovens both produce lots of heat, electric ovens don't vent like gas ovens do, so you may want to check out Khalid's blog on that topic.
Something to play around with.
I think I'll play around with my scoring technique.