January 13, 2015 - 10:29am
how much time to bake a loaf?
I've created a one pound loaf of bread and would like to know how long to bake it?
Here are the ingredients
6 oz warm water
1.5 Tablespoons honey
1.5 Tablespoons butter
9 oz all purpose flour
2 oz whole wheat flour
1 rounded teaspoon salt
1 teaspoons bread machine yeast
After kneading and rising a couple times, how long should I bake it and at what oven temperature?
Thank you very much for your input. :-)
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maybe 225-240 degree celcius,30-40 minutes. not easy to say. I usually take out my bread when the inner temperature of the bread is 98 degree celcius. did you have a digital thermometer or something?
I've never used that high a temp for any bread. I think 464 F for 40 minutes would burn it to a crisp.
Thank you.
I have my oven at 270C when I load the bread, and drop it to 250C for 30-40 minutes; no burning. That said, my dough is not enriched, yours will brown faster.
I agree that 40 minutes is a long time, but I'm not sure the temperature master_wort suggested is so off. Your loaf isn't really "enriched" in a serious way (not a whole lot of butter, and no egg), so you might give 440 to 450 a shot, if you want an excellent crust. It really depends on whether you're going for a loaf-pan bread or a free-form crusty loaf.
Your recipe is that of an enriched bread, for me that would be at 190C(about 375F) for 40 minutes. If you use your bread machine it will have specific (guide line) instructions.
about 25 -30 minutes at 200°C if well risen.
OK, I tried 400°F for 35 minutes, (It smelled like it was burning at 30 mins. so I removed it.), and came out with almost black crust and it tastes very bitter but the bread/crumb is eatable. I just have to cut the crust off to eat it, now.
This is not good. I either have to lower the temp or the time. I'm not sure what to do???
NOTE:
I only use my bread machine for mixing and kneading on the dough cycle. I don't bake bread in the machine.
Thanks, all
then realized that my oven was running too hot so I had to adjust 25 degrees (sometimes 50 degrees) down in order to stop burning the crust. I would drop it 25 degrees F and see what happens, then check the internal temp of the bread to make sure tat it was between 205 and 211 degrees F (I had several loaves that were somewhat burned on the outside but not fully baked on the inside).
to remove burnt crusts before cutting. Messy job so I suggest outside or deep in the bottom of the sink. Bob's right on with his advice.
How big is the oven?
OK, I'll adjust the temp down to 350° F for 35 mins. to see what that does.
Great idea! I have a thermometer. I'll use it next time. (You say between 205°F and 211°F? OK, will do.)
My oven is a normal sized all electric cheap bottom of the line, GE. It's all they furnish us old folks with and we're not allowed to buy our own.
350° F for 35 minutes is sill causing a very dark and bitter tasting crust. The crumb is very eatable, tho.
How do I get my crust to be very light and tasty?
for the first 15 minutes, then remove and rotate the pan in the oven at the same time. You can shape the foil on an upside-down empty bread pan. Fill the pan with dough and let rise. Crimp on the tent. If foil is thin use a double layer.
Other things to consider:
Lowering the rack so the top rim of the pan is at or under the middle line of the oven.
Check to see if the lower coil heats up, the upper coil could be over compensating. Find the setting that gives both upper and lower heated coils.
Check to see if the oven settings are correct. (When all else fails, read the book.) Underlines, thick or thin over or below a symbol indicate heat coils and a variety of settings, even on cheap models.
Make sure there isn't a baking sheet sitting on the bottom of the oven blocking the heat from the bottom coils. :)
Although cheap, It's the first thing I do. Make all the adjustments possible on my stove/oven when I moved into this apartment and have in every apartment I've ever lived in over the past 45 years or so. It's working as best as it can, I'm afraid.
I did have to lower the center rack. This oven burns everything. It was off 25° to boot.
I hadn't thought of a crust covering for bread while baking. I do have one for 9" pies, though.
Thanks, Mini. :-)
can think of is that you are accidentally turning on the broiler while baking. Got a picture of the nobs and open oven door? :)
No, you can't turn the broiler and the oven on separately. One knob does it all. It goes to 500° F then to broil.
Yes, the top element (broiler) heats up also as the oven temp stabilizes.
The aluminum foil tent should work. I'll try that.
I just used the aluminum foil tent idea and it works perfectly. I baked at 350° F for 30 minutes while covering the crust for the first 10 minutes and it came out with a very nicely browned top crust. The interior crumb hit about 210° F. I have a couple more tweaks to make to bring this recipe to perfection.
Needless to say, I'm very happy with everybody's help.
Thank you, thank you, thank you.