The Fresh Loaf

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Internal bread temp for the 2nd (lid removed) bake?

TangoDancer's picture

Internal bread temp for the 2nd (lid removed) bake?

I'm cooking a lot of sourdough bread and while I know that the bread is done when the internal temp hits around 210, I'm not so sure when the right time is to take the lid off for the 2nd portion of the bake.  A generalized process might be to bake with lid on for 20 minutes at 450 and then 20 minutes with the lid off.  But sometimes, I find that I'm baking longer with the lid on to get a less gummy texture makes for a better bread.  Any thoughts on knowing when it's time to take off the lid?  Internal bread temp? Other?


phaz's picture

There is no rule. You do whatever to get whatever results you desire. Enjoy!

naturaleigh's picture

Hi TD!

I think this can vary a lot depending on the recipe, personal preferences regarding crust color and moisture level desired in the crumb, and by type of DO being used. 

I typically bake loaves (around 750 to 1000g total) in a clay baker for 25 minutes at 500 degrees F then remove the lid and reduce the heat to 450 and bake for an additional 20 minutes--this gives me the color I like and interior moisture level for the loaves I typically bake.  But, I also will add another 5 minutes here or there if the loaf looks lighter than usual at either stage.  I also now add an additional 10 minutes at the end of the bake where I turn the oven off, crack the door and leave the clay baker and bread in the oven.  This seems to bake off any excess interior steam.  I used to occasionally get bakes that would be a tad gummy in the middle but since I started letting the loaf 'rest' for an additional 10 minutes in the oven after turning it off, I haven't had any issues with that. I no longer routinely check the temps on loaves since I have a good idea of when they look done but will occasionally pop a thermometer in one if it is a new recipe or one that differs from my 'norm'.  210 is a good guideline.  Sourdough loaves also benefit from a very long bench rest after at least half a day.

You can initially follow the guidelines in a recipe and find what works for you and what you are looking for...basically just keep baking and experimenting!  Happy Baking!

TangoDancer's picture

Great ideas.  I'll have to try the 'let rest in oven' technique.  Except, waiting a half day before getting into the sourdough is asking a bit much :-)