Internal Temperature
Although I have set the oven to turn off upon reaching an internal temp of 95C and after leaving the pans in the oven for further 10m, I am finding that the bread is sticking to the sides of the silicon pan. I cook only wholegrain spelt loaves and prefer a thin crust and a moist crumb. The final part of the bake the oven is at full fan at 195C. I have noticed that it is reaching the cut off temp more quickly than in the past. The first 10m are at 230C when i use 25% steam, the balance at 195C is with no steam.
How should I adjust the bake to ensure that the sides of the loaves are properly baked but not so much as to make the internal crumb very dry and the crust deep and hard? ( I recall that a high baking temperature results in less loss of water, hence the 230C I use at the start)
of yogurt in my breads to prevent the hard dried crusts. As to sticking to the silicone pans, maybe oiling the pan a bit might help. I know that defeats the purpose of using those types of pans. Personally, I own two but I really don’t like them so they ne er get used.
I did a bake this morning. I stopped the bake at 93C and one of the loaves stuck to the silicon. Next time, I will leave it in the hot oven for an extra 15m at 150C and also set the probe to 97c. I am hoping this will allow the moisture to be retained without the loaf being undercooked and doughy.
I posted the comment because I am finding my attempts at trial and error are not getting the results I want.
I do not eat dairy. What I do to prevent the hard crust is to put a loaf into a paper bag and then both go into a plastic one. I leave it in the sealed bag for an hour. Then remove and let the loaf cool to cold, before cutting.
I had left this morning's loaves in the oven for the extra 15m at 150C. It did make a difference in that the loaves were better baked and thus I was able to remove the second loaf without tearing. The crust came out harder than I would like. I have put them into bags and I shall see in an hour or so if the crust has been softened enough.
For a small amount of fat. I think it’s the fat in the yogurt that helps the crust.
I have been adding a teaspoon of ground flax seed to my dough. It is high in Omega 3 and 6 fats, in a good ratio. Another approach could be to sprout some of the spelt grains. Spelt goes very glutinous when spouted. I do not know if that is the same as high in fat, although it feels like it. The problem for me is that when I tried soaking spelt groats I was not able to handle the result it was so gluey! I was unable to bake using it and drying it out did not work for me.