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Questions and Answers
What is the primary reason why there is no standard oven temperature for baking bread?
What is the recommended oven temperature for baking lean dough like baguettes in a deck oven?
If a 350g baguette bakes in less than 20 minutes, what does this indicate about the oven temperature?
What should you do if you notice that your bread is browning too quickly in the oven?
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How does the size of the dough affect the baking time and temperature?
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Why do smaller loaves like dinner rolls benefit from a shorter bake at a higher temperature?
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Study Notes
Oven Temperature for Baking Bread
- No standard oven temperature for baking bread due to various oven parameters and dough characteristics
- Oven parameters that affect temperature include type, size, and energy use
- Dough characteristics that affect temperature include type, size, hydration, and shape
Temperature Guidelines for Different Ovens
- Lean dough (e.g. baguettes) in deck ovens: 480°F (248°C)
- Lean dough (e.g. baguettes) in rack ovens: 440°F (227°C) to 460°F (238°C) to account for hot air on dough surface
Guidelines for Baking Control
- 350g (12 oz) baguette should bake in 20-23 minutes
- Faster baking time indicates oven temperature is too hot, and should be adjusted
- Longer baking time indicates oven temperature is too low, resulting in a drier final product
Temperature and Baking Time for Different Loaf Sizes
- Larger pieces of dough require longer baking time at a lower temperature to avoid excessive darkness
- Smaller loaves (e.g. dinner rolls) benefit from shorter bake at a higher temperature to avoid drying out
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Description
This quiz explores the factors that affect oven temperature for baking bread, including oven type, size, and energy use, as well as dough characteristics. Learn about the ideal temperatures for different types of ovens and bread.
