Bread came out Bad !

Snickers

I cooked a loaf of bread at 400-425* . I put it on a elevated stone.

The bottom was good , but the top would not get brown. If I left it on longer, I would have burnt the bottom.

Should I lower the Temp ?

The dough was from Publix.

Fidel

Was the stone above the platesetter or another indirect piece, or was it exposed directly to the burning lump? You really need the platesetter or something else in there to keep the stone from getting too hot.

If the top didn't get done I would say you need a higher temp, not lower.

Snickers

No plate setter. The stone was raised above the rack. I ordered it yesterday.

I guess I have to use it with bread ?

Morro Bay Rich

Yes, you need it with the bread. You are turning your Egg into a lump fired oven that way.

Snickers

What temp should I use ?

Hoss

Double barrier.Platesetter,legs up,grid,stone on grid.Stabilize at 400-450,wait for clean burn,cook like it's in the oven.

smokeybreeze

Bake your bread @ 300-325 degrees, indirect, plate setter legs up, on your pizza stone.

If you want a crisp crackly crust, spritz it with water every 10-15 minutes and cool open air on your cooling rack. You may want to 'glaze' the crust, brush with an egg wash 10 minutes prior to removing from the 'oven'.

If you want a chewy crust, don't spritz it but wrap it in lots of towels on your cooling rack until it cools.

If you want a less chewy crust, brush it with butter then wrap it in towels as it cools.

Make your dough from scratch and you will get better results than purchased dough. If you want to really learn about making bread from scratch, get a copy of 'Beard on Bread', by James Beard, my book has the ISBN 0-394-47345-0.

I started making bread from scratch in 1986, when I bought this book (already in its 14th printing in 1984), and have not bought bread or dough from a commercial source since then - about once a month I make between 4 and 20 loaves of bread and rolls in one day. This usually lasts us about a month. I have not used a recipe for bread in decades - I just put in the ingredients I want in the bread and let the dough talk to me.

Hope that helps

Snickers

Thanks ! I guess 400 is too much.

Fidel

Not necessarily. Depends on the dough and type of bread you're making.