How long to bake bread? [closed]
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I followed the basic recipe from the Good Housekeeping Cookbook for basic bread. After the first proofing, I baked it in a loaf pan at 400F for 30 mins. The bread turned out flat and burnt at the bottom. What am I doing?
Best Answer
There are a few rules I follow - but sadly bread does vary depending on water content, room temperature etc.
- If making smaller loaves or rolls - the time is greatly reduced.
- Making the oven extra hot before loaf goes in and then reducing heat helps get a nice crust.
- Adding a cup of boiling water into the oven also helps with the crust
I use generally use a fan oven and rotate the bread part way through cooking
Take bread out early - tap the bread - it should sound hollow if cooked.
Cook in the middle of the oven not on the bottom shelf.
Sorry I can not offer more detail - but it does tend to be a more of a trial and error process - and I am not sure what type of oven you are using.
I was advised by a baker - trial and error and take notes - do not change to much ant any one time!
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Should you open the oven when baking bread?
If the pressure in the oven is released when the outer perimeter of the dough is still tender, the sudden change in pressure leads to the dough collapsing. So we should only open the door of the oven once the crust is formed. Opening the door also causes heat loss which means the bread will take longer to bake.How long should you bake bread in the oven?
Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190\xb0F on a digital thermometer.How do you use a loaf tin with a lid?
If you're ever in doubt, it's better to cook the loaf a little longer than to undercook it. An extra five minutes isn't going to burn the crust, and the worst that will happen is that your bread will be a bit on the dry side.What temperature should you bake bread at?
More answers regarding how long to bake bread? [closed]
Answer 2
Assuming this recipe is for a basic US style sandwich loaf--white bread slightly enriched with butter and milk--then it is going to be done when the internal temperature, as measured with a probe thermometer through the bottom crust (so as to avoid marring the appearance with the thermometer hole) is approximately 190 F.
In comparing to what I imagine is a similar King Arthur recipe, the baking temperature of 400 F seems quite high, which may explain your burned crust.
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