Baking temperature of bread machines
I read an article on "Breadopedia" website about the baking temperature of bread machines:
It says "Most bread machines bake bread at 350 degrees Fahrenheit. The most whole-grain dough will be baked at 350 to 375 degrees Fahrenheit."
I have five machines here and have definite preference for the baking quality of two of them. I wondered if this was correlated with their baking temp, so I measured their pan temperature 2-3 times in the mid-to-end portion of their whole wheat program using an infrared thermometer, and noted the peak temperature.
The two Panasonics were 312º and 310º, an old Oster was 308º, an Elite Gourmet was 302º, and a Zojirushi was 292º. This is perfectly correlated with my opinion of their baking quality. Not kneading or rising, just the baking. The Panasonics are best, and the Zo the worst.
Since the Zo was an outlier, I looked in the manual for verification, and it says the baking temp of the various programs is 254 - 290ºF.
Obviously, this is nowhere near the 350º stated in the article.
1. Have you ever measured the temp of your machine? If so, what did you see?
2. Many machines have "custom" programmable modes these days. Does anyone make a machine with programmable temperaure?
I would love to have/experience a machine that actually baked at 350ºF.