Thread: Who bakes bread?

Per king arthur flour it's 205 for rye and gluten free and 190 for everything else. Knock down 5 degrees if you're high (altitude). I was curious why there'd be a difference. I don't t have a thermometer, so I just go by smell, look, and touch.

Originally Posted by planeden

Per king arthur flour it's 205 for rye and gluten free and 190 for everything else. Knock down 5 degrees if you're high (altitude). I was curious why there'd be a difference. I don't t have a thermometer, so I just go by smell, look, and touch.

If you would like to up your game with an Excellent Thermometer, this one is on sale for $30 less than usual--but supplies are limited----

https://www.thermoworks.com/Thermape...k4-closeout-cs

It must be my flour/hydration/oven/thermometer/technique. I get soggy centers at 190F.
200-205F works best for me. 210F gets a bit dry for my taste.

I don't like super crunchy crusts, either, so that's what I shoot for.

Originally Posted by cudarunner

If you would like to up your game with an Excellent Thermometer, this one is on sale for $30 less than usual--but supplies are limited----

https://www.thermoworks.com/Thermape...k4-closeout-cs

I'm just not that fancy. I've never really been into the artisan bread stuff, so I'm basically just trying to make better hamburger buns than Mrs Bairds . As it turns out, you can bake em for 10 minutes or 10 hours and still beat her.

Originally Posted by PaulKidd

It must be my flour/hydration/oven/thermometer/technique. I get soggy centers at 190F.
200-205F works best for me. 210F gets a bit dry for my taste.

I don't like super crunchy crusts, either, so that's what I shoot for.

Best thing about homemade is you can do it how you like. I put mushrooms in my chili, which freaks people out, but I like it. Although, no one seems to mind after they eat it, just when they hear it.

Originally Posted by planeden

I'm just not that fancy. I've never really been into the artisan bread stuff, so I'm basically just trying to make better hamburger buns than Mrs Bairds . As it turns out, you can bake em for 10 minutes or 10 hours and still beat her.

I use that thermometer for checking temps for anything from the internal temp of bread or meatloaf is while in the oven to the internal temp of briskets or pork shoulders on the BBQ or how warm the water for yeast is for making bread.

I've given all three of my children those thermometers and they all use them.

Money well worth spent. I only wish I'd known of them many years ago as a lot of dishes wouldn't have been overcooked.

yea I have one too. They have periodic sales of repaired or returned units for half off. I also have their thermo-couple to check the oven temp. If you have a modern oven temps can be wildly inaccurate and if you bake a lot that can have big time consequences.

Originally Posted by cudarunner

I use that thermometer for checking temps for anything from the internal temp of bread or meatloaf is while in the oven to the internal temp of briskets or pork shoulders on the BBQ or how warm the water for yeast is for making bread.

I've given all three of my children those thermometers and they all use them.

Money well worth spent. I only wish I'd known of them many years ago as a lot of dishes wouldn't have been overcooked.

I understand. I kept one in the house for years, but always found them annoying. But, come over sometime and if you think my meatloaf is dry I'll buy one .

To soften the crust I modified my receipt for a 70% hydration loaf to include 25g of olive oil. My next loaf will be a slightly higher hydration.

My elevation is 5000 feet. I use an inexpensive BBQ thermometer and call 200° done.

Thanks for all the good ideas. I will try some of them if my present course fails.

Since I live alone and have a tendency to gain weight I only make two loafs a month during the winter, less in summer.

You can soften the crust by brushing it with melted butter when it comes out of the oven.

Adding powdered milk to the flour will also soften the crumb and the crust, but the melted butter has the advantage of adding butter flavour which is always an improvement