[Sca-cooks] Bread Question from someone not on this list
t.d.decker at att.net
Thu May 28 21:52:49 PDT 2009
Heat source, not oven? If the heat can be contained at constant temperature
within an enclosed space large enough to hold the loaves for about an hour,
yes. The crust may be lighter than normal and the crumb may be denser due
to less oven-spring. If one was feeling adventurous and had a digital
thermometer, baking a loaf of bread to a core temperature of about 210 F
should give the approximate baking time for a given temperature or oven.
Otherwise, I'd start with 45 minutes (predicated on a 1 pound loaf) as a
test, then lengthen or shorten by 5 or 10 minutes, depending on the results.
Considering the altitude of much of the Outlands, if using a standard bread
recipe, it might be wise to add 2 Tablespoons to each cup of liquid in the
recipe (3 T. if at 7,000 ft or above) if the recipe has not be adjusted for
altitude. Don't use additional yeast, lengthen the rise if necessary. Salt
is necessary to moderate the rise at altitude.
Enriched breads bake better at lower temperatures than basic flour, water,
yeast and salt recipes. For a basic bread recipe, consider change the water
to milk or adding a couple of eggs or 2 or 3 Tablespoons of melted butter.
Baking in tins is probably recommended as tins concentrate heat near the
If you get any more details pass them along. This sounds like one of those
fun little oddball baking projects.
> This came from our Outlands list. I asked her what kind of bread, and how
> large the loaf. But I think it might bake but be dry without a water
> in the oven.
> I am working on an idea for baking bread and here is what I am wondering-
> My heat source can only go up to 320 degrees and not 350. IF the bread
> been proofed and is ready to go, will the bread still bake properly but
> take longer?
> What are your thoughts on this-
> Carres Sabran
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