Artisan and no-knead breads often require baking temperatures in excess of 400 degrees. Since moving to Maryland, I've resumed baking but haven't had much luck with these types of bread; they don't rise in the oven as much as I'm used to. Finally figured out that my oven runs anywhere from 50 to 100 degrees cooler than the temperature I set it for and so far, it hasn't been able to reach 450 degrees. My solution is to set the temperature higher than needed and let it preheat longer; this morning I set the oven temperature for 500 (for a recipe calling for 450 degrees) and let it warm up for an hour. This seems to help although it waste a lot of energy preheating so long and the temperature still doesn't quite reach what the recipe calls for. One thing I've been doing to take advantage of the hot oven is to put a sweet potato in the oven during pre-heating and after baking bread; potatoes seem very tolerant about oven temperature and time:)
A loaf of basic white bread baked (with artisan topping) at about 400 degrees for 35 minutes; recipe calls for 450 degrees.
Breads, like this cracked wheat, that call for oven temperatures of 350 degrees come out fine in my oven. This load was baked in a 9x5 pan.
Basic white bread.
A loaf of basic white bread baked (with artisan topping) at about 400 degrees for 35 minutes; recipe calls for 450 degrees.
Breads, like this cracked wheat, that call for oven temperatures of 350 degrees come out fine in my oven. This load was baked in a 9x5 pan.
Basic white bread.
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