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I'm baking bread, using plate setter and putting dough on a stone.
What should dome temp be ?
whats worked for me is getting the stone high in the dome and dropping the temps from the directions a little to compensate for the radiant heat off the dome. directions say 550, i go 500. im not a big bread baker but that seems to work for me
Whatever the recipe indicates is a good starting point.
Some breads cook at 300-325, some at 525-550. Depends on the ingredients, hydration level, loaf shape, etc.
he said "loaf shape" :laugh:
ed egli avea del cul fatto trombetta -Dante
What does the recipe say?
If it doesn't go with 400 deg and the loaf is done when the internal temp is 190deg.
190° is a good mark for white bread (I prefer a little higher)....205° is generally better for whole grains.
A lot depends on altitude and which one of my starters I am using. My rye starter needs 205 deg but my super sd starter loves closer to 198 deg. I have to watch that starter when making a loaf because it will sometime rise to quickly and have an impact on the oven spring. I also have a barley loaf and it does better at a higher internal temp.
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