February 11, 2016 - 6:06am
Silicon Bread Tins
The 100% wholemeal spelt recipe I use suggests 10m @240F with steam; 20m no steam at 210F.
Using silicon bread moulds the crust all round the loaf is too thick. I suspect the oven temp is too high for silicon. How much should I scale it back?
Robin
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even for the cheap ones. They are horrible bread pans though since they spread as the dough proofs. The temperatures you ae using sound rediculously low. i bake at 450 F with steam 15-20 minutes and 425 F until the internal temperature has 207 F - about 15- 20 minutes
I suspect there is confusion between degrees C and F.
Gerhard
I should have typed:
The 100% wholemeal spelt recipe I use suggests 10m @240C with steam; 20m no steam at 210C.
dabrownm: I am not having problems with the silicon at the above temperatures, but I am having too thick a crust probably about 2mm. It hard rather than a fluffy crust, which makes me think that the temperature is too high. I thought it might be the silicon being too efficient at transmitting the oven heat, as compared to classical tins. Thus the question: should I reduce the temperature because I am using silicon.
I am following a recipe that involves the main proving in a bowl outside of the pans. I do not allow loose wet dough, because I find that I can not do any folding of the dough if it is too loose. I would like to post the recipe if you are interested because I am finding it quite time consuming and an expert opinion as what could be dropped would be helpful. I am following it because the other 100% wholemeal spelt recipes I have used rise nicely outside of the oven but do not continue to rise inside. For those ones I get a flat topped loaf that has not risen enough. From this current recipe I actually had a nice baked dome on the finished loaf.
Robin
If someone has the time, I would appreciate a reply about the silicon mould, oven temp adjustments.