There are many bakers who can easily bake any kind of bread, sweetbreads, sandwiches, or hamburgers… without consulting a detailed recipe for ingredients and how to combine them correctly.
However, there is still an issue that even an expert can encounter sometimes we forget what the ideal temperature for baking bread is. In some cases, you just have no idea what time it takes to make a nice loaf of fluffy bread.
Too hot or too long of a bake typically results in burned cakes. Or else, what you have are loaves of bread that are soft and chewy but cannot be heated or made more crispy. Are you bothered by hundreds of bread-related issues?
Do not be concerned! In the article today we will discuss the perfect baking temperature as well as guide you on a short but sharp baking tutorial that can bring you the tastiest, hottest, and crispiest bread. Getting started!
- 1 Why Is Oven Temperature Important When Baking?
- 2 Common Time And Temperatures for Bread Baking
- 3 What Should You Do After the Bread is Baked?
- 4 General Tutorial to Bake a Perfect Bread
- 5 FAQs
- 6 Final Thoughts
Why Is Oven Temperature Important When Baking?
The baking temperature directly impacts the bread’s quality and flavor. The baker can adjust the oven’s temperature, humidity, and baking time while the oven is working. It means that you have to master these figures to set up the oven well for fluffy texture, aromatic flavor, and aesthetic visual.
Obviously, if you don’t know what temperature to bake the bread at, you vary the temperature arbitrarily. Your bread might be burnt because of excessive heat, too dry, or even undercooked on the inside.
Furthermore, no matter well-chosen or high-quality the oven may be, it is just a supportive tool and cannot entirely take the place of human management. Hence, unless you are familiar with how to use and adjust your oven, your loaves of bread still bear a risky flavor.
In short, you should set a standard temperature to bake bread that is aromatic, just-cooked, golden in color, and not burned.
Common Time And Temperatures for Bread Baking
Scroll down for ideal temperatures for baking bread, from homemade ones to cheesecakes, wheat loaves, cookies, or baguettes.
Setting between 350 and 475 degrees Fahrenheit (180 and 246 degrees Celsius) is the ideal oven temperature for baking homemade bread, producing a loaf with the appropriate color and shape. You may perfect the degree range setting to fit the bread you’re making.
Typically, we need to keep a varied temperature and baking time for each cake form. Every cake texture has unique components, processing features, and cooking methods. To maintain the freshness of your cake, bake it at the following times and temperatures.
You can adjust your oven to 375 degrees Fahrenheit (190 degrees Celsius) for baking bread if you bake it on a baking tray and form the dough to resemble a loaf. At that temp, it takes 30 minutes to handle a delicious loaf.
Note that, depending on the type of oven, you may spend 30 to 35 minutes waiting to produce the loaf. If you want to eat a darker crust, it can take 40 minutes at large.
Whole wheat loaves with nuts or other toppings are what you should consume if you want to maintain a balanced diet. When you adjust the wrong oven temperature setting, overly colored pieces of bread lose their charm, and your intended healthy diet is also ruined. Hence, baking them at 430 degrees Fahrenheit (220 degrees Celsius) is recommended.
It takes 15 to 25 minutes to have your cookies baked at temperatures between 338 and 374 degrees Fahrenheit (170 and 190 degrees Celsius).
The baking oven temperature setting for the cream cheesecake is 338 to 392 degrees Fahrenheit (190 to 200 degrees Celsius) and is controlled for 25 to 30 minutes.
Or when baked at 390 degrees Fahrenheit (200 degrees Celsius) for 30 – 35 minutes, a soft and moist brioche comes out thanks to its high fat and sugar content.
The oven temperature for baking baguettes should be 450 degrees Fahrenheit, equivalent to 230 degrees Celsius for 20 to 25 minutes. They become crispy on the outside yet soft on the inside with a lingering butter tone, credited to the flour’s ability to pull out its distinctive buttery flavor.
What Should You Do After the Bread is Baked?
The final step in baking bread is as important as preparing the ingredients. When you cut into a hot loaf of bread, it may break instead of cutting through neatly, or it may be gooey inside.
Therefore, the bread should be removed from the oven and allowed to cool down on a rack after baking. This helps in preventing moisture from wetting the bottom. The cooling time for your rolls will be only 20 minutes.
Before cutting, it’s crucial to let the bread completely cool, or at least get to the point where its temperature is warm enough to touch with your bare hands.
You can place your loaf back into an oven that has been preheated to 350 degrees Fahrenheit for 5 to 10 minutes before eating if you want warm slices of bread.
To maintain its crisp texture, you should cool your bread at room temperature in a brown paper bag. Using this material will make your bread keep the crunchy texture as well as reduce the amount of waste to protect the surrounding crust. That is one of the reasons why grocery stores sell bread in paper bags.
Keep in mind the starch in bread will crystallize if it is kept in the fridge, which will hasten the staleness of the loaf.
What is more? If properly covered, bread freezes wonderfully for at least three months. Be careful to wrap whole loaves or slices tightly in the plastic wrapper before putting them in freezer bags made of resealable plastic. Frozen bread can have its flavor and texture improved by being lightly toasted.
General Tutorial to Bake a Perfect Bread
No matter what type of bread you are going to bake, there is still a general tutorial that you can use to bake the perfect bread of your dream.
Although you can find somewhere on the internet a tutorial with 10 or even 12 steps to make a loaf of bread, we actually can bake one after the following 7 crucial steps.
Step 1: Scaling
Prepare the ingredients and measure them accurately (mise en place) using weights. Scaling is the very first step to do if you want to have perfect bread baked.
Step 2: Proofing Yeast
It’s crucial to proof the yeast before mixing the dough. To have a bread baked perfectly, you have to make sure that the yeast is active and is able to produce carbon dioxide, the gas that gives bread its rise.
This is what you gonna proof the yeast: dissolve it with a half-teaspoon of sugar in a bowl of warm water. The ideal water temperature is 110 degrees. If the temperature is hotter, you might risk killing the yeast (and then have to start again). When the yeast starts to bubble and foam, you are ready to move to the next step.
Step 3: Mixing the dough
Depending on the type of bread you are going to bake, you will add different ingredients in a specific order. Normally, there are three methods of mixing the components for bread dough: the straight dough method, the modified straight dough method, and the sponge method.
Step 4: Kneading the bread dough
To me, this is the funniest time of the baking journey. Kneading comes right after your dough is made, and it requires you to push, pull and stretch your bread. You can use your hands to knead your dough on a floured surface or a stand mixer/a dough hook will help you through the process.
Kneading helps to develop gluten, which structures the bread and gives the chewy bites that we all love. To knead the dough, use the heel of your hand to stretch it, then turn it a quarter turn, fold it in half, then repeat until it is stretchy and does not tear anymore.
The time required to knead the dough will vary between different types of bread. For example, lean doughs (doughs without any fat) are kneaded for a longer time, whereas enriched doughs, which contain fat, are kneaded for a shorter amount of time. If you are using your hands to do the kneading process and are worried that you might over-knead it, don’t worry. I’m 100% sure that you will be tired before over-kneading the dough.
Step 5: Bulk Fermentation
You might need to relax after your great hands-work while kneading, and so is your dough. It’s time to put your dough in a large container, coat it with cooking spray before covering the top with a damp towel, and let the yeast do its job.
Once the yeast eats the carbohydrates and sugar in the dough, carbon dioxide is created and the fermentation happens. Wait for the dough to rise until it doubles in size.
For the best result, put your dough in a warm and humid place. If you bake on a chilly or dry day, you can use an oven, a slow cooker, or a proofing box.
Step 6: Shaping the Dough
When your dough is double in size, use your knuckles to punch it down then divide it into two equal halves.
Shape the halves to whatever you like (rolls, loaves, or braids) and place them into some oiled loaf pans. That’s the time you let the doughs to proof again. Wait until they grow double in size, which might take you 60 to 90 minutes.
Step 7: Baking
While you are waiting for the second rise of the doughs, you can preheat the oven to 350 or 370 degrees. Once the halves of dough reach their double-in-size, you should bake it right away. If you leave them over-proof, it will result in a sour flavor and big holes inside the bread.
Put the dough into the oven then bake it with the suggested baking time above. Each type of bread has a different baking time, so make sure you don’t mix them up. Wait until the timer rings or the internal temperature of the bread hits 190 to 200 degrees. Take the loaves out, cool down on wire racks, and then slice to enjoy.
Is Baking Bread At A Higher Temperature Better?
It’s crucial to baking your bread at high temperatures, preferably above 425 degrees Fahrenheit, since they promote a better, quicker rise before the bread’s gluten and the crust can solidify.
What Makes Bread Light And Fluffy?
Yeast is one of the important ingredients to make a light and fluffy structure. To be specific, the sugar content in the dough will be fermented and transformed into carbon dioxide.
Thus, if more yeast growth happens, the bread will by default be able to contain more gas. The CO2 gas then creates bubbles, which will be broken by heat and leave an airy, fluffy texture.
What Happens If You Bake Bread At Lower Temperature?
The bread won’t rise sufficiently if your oven is set too low, resulting in a hefty and unattractive loaf.
Additionally, the cake’s surface is pale yellow, dry, and hard because of the insufficient baking time and low baking temperature. You may not have deep yellow bread like other loaf types.
Although the cake’s outside may have been baked, the interior will still be thick and sticky. If consumed, there is also a chance of experiencing stomach aches and a fishy taste from the egg that hasn’t melted and cooked completely.
Do I Need a Baking Thermometer?
A thermometer in general is a crucial tool for preventing hot spots and inconsistent temps from messing up our meals. When it comes to baking, a baking thermometer helps us to check the exact temperature in the oven. With that, you can be sure about your baking time and results.
After reading our post, you know that in addition to the components, you can learn how to prepare the tastiest cakes. The important factors determining a bakery-quality loaf are time and temperature for baking bread.
Your cake may lose its distinctively exquisite taste if you underbake it or bake it for longer than necessary. Even worse, the cake, in some cases, turns out to be useless.
We hope the in-depth details we have just provided can support you in determining the appropriate baking temperature.
It is important to bake while adjusting the time and temperature following the requirements to achieve tasty, appealing cakes that are evenly browned and not scorched.