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Bread Temp

SnickersSnickers Posts: 50
edited 9:38AM in EggHead Forum
I'm baking bread, using plate setter and putting dough on a stone.

What should dome temp be ?


  • fishlessmanfishlessman Posts: 22,980
    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
  • FidelFidel Posts: 10,172
    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.
  • stikestike Posts: 15,597
    he said "loaf shape" :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • icemncmthicemncmth Posts: 1,160
    What does the recipe say?

    If it doesn't go with 400 deg and the loaf is done when the internal temp is 190deg.
  • FidelFidel Posts: 10,172
    190&deg is a good mark for white bread (I prefer a little higher)....205&deg is generally better for whole grains.
  • icemncmthicemncmth Posts: 1,160
    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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