The last steps in the preparation of sourdough bread is of course baking. Baked bread is one of the best things in the world, and achieving that crispy, shiny crust with a moist, soft interior is what many bakers would classify as a job well done.
One of the main factors in sourdough baking is the overall baking temperature of the sourdough. Read on for answers to your burning questions!
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Sourdough Baking Temperature Guide: Let's Heat Things Up!
This is the last step in the exciting process of making sourdough bread. Baking bread can be a little intimidating for some, especially with the precision that comes with making sourdough bread, but with our expert sourdough bread tips, you don't have to. With the beginning of sourdough that requires extra care and attention, choosing the right bread flour, you wouldn't want to mess up trying to get to the last step!
One of the best things about baking sourdough bread in the oven is that the variation in temperature potentially allows you to control the overall flavor and texture.
From light and airy breads to dense ones that are closer to baguettes, sourdough offers a wide range of flavors depending on the type of ingredients used.
Of course, the most important aspect of baking this type of bread is its temperature. Knowing how it affects your bread will help you achieve the best results every time!
The first step to baking great sourdough bread is to follow the temperature guide outlined below.
Use a thermometer to check the internal temperature of the bread after it has baked and adjust if necessary.
Bake your dough in 190 degrees Celsius (356 degrees Fahrenheit) for the first 15 minutes. If you don't have a thermometer, you can judge your dough by its appearance, paying attention to how much of your dough has risen and if it has doubled in size, looking light and airy on top.
The temperature of the dough depends a lot on the baking method, and you using dutch ovenare you baking it on an oven rack with some parchment paper, or using some of the artisan style baking techniques like baking in a cast iron pot.
You can also control how well it rises, which gives you more room for experimentation during baking.
Finally, turn off the heat completely for another 45 minutes, until the bread has cooled completely inside the oven, bearing in mind that it will still be warm when you remove it. This helps prevent over-rising so your loaves bake evenly throughout their volume instead of having wide holes on top or dense crumbs on the bottom!
Why should you check the temperature while baking?
Temperature is a vital tool in the baker's arsenal. The fermentation process and the development of the crust are affected by the temperature, as well as the crumb and aroma of the bread.
Let's look at how temperature affects each of these important elements:
Fermentation
or the high temperature will cause your dough to ferment faster and produce less acidity. A lower temperature will slow down fermentation and result in more acidity.
This is what will give your baked bread the perfect browning you envisioned.
crust
High temperatures give your dough a golden brown crust on the outside of the bread because they caramelize the sugars inside.
This also means that if you bake at too low a temperature for too long, you can end up with an undercooked loaf that won't rise properly during proofing or even after baking!
crumb
High temperatures will bring ventilation bread with larger holes than breads baked at lower temperatures because water evaporates faster when surrounded by heat.
Checking the internal temperature of your sourdough bread
The best way to check the internal temperature of your bread is to use a digital thermometer.
However, if you don't have one, there are other options that will give you an idea of how done your bread is.
A probe thermometer will let you know when it's done without opening the oven and releasing the heat. If you choose this method, insert the probe into the center of your loaf before baking and remove it when your loaf is done. The internal temperature should be around 97 degrees Celsius.
Another option is through a laser thermometer, which can detect surface temperatures as well as air temperatures inside a microwave or oven cavity by emitting invisible infrared rays at objects within its range. This method works especially well for sourdough bread because its crust tends to burn easily without proper care during the baking process, especially if baked at very high temperatures.
Understanding how temperature affects bread during baking
Temperature affects many aspects of your sourdough. A good understanding of how temperature affects sourdough bread will help you bake perfect bread every time. Temperature affects:
yeast
The optimum temperature range for yeast activity is from 25 degrees to 30 degrees Celsius.
If your starter is too cold to rise, they won't activate properly and you'll have less bread growth. If it is too hot, they will die and not be available during mixing or baking.
Dough
The warmest place in a kitchen is usually around 25 degrees Celsius, while other areas are cooler than that, due to air currents caused by fans or air conditioning systems.
This means that if your dough is rising in a cooler place like an oven with no heat source burning inside it (like when baked on a stone), then the proofing process will take longer than usual.
This is because there is not enough heat available to begin with. so don't expect any results until later.
crust
Similarly, a different environment can affect the length of time it takes for doughs made with different types of flour, which contain different amounts of gluten proteins.
These two factors combined mean that certain types of flour such as rye flour always produce darker crusts compared to their wheat flour counterparts.
Sourdough baking temperature
Having a good understanding of how temperature affects sourdough bread will help you bake perfect bread every time.
Understanding the optimal baking temperature will ensure that your sourdough loaves can come out with a perfect crust as well as a deliciously moist loaf every time you bake!
Start with a starter sourdough recipe now!
Frequently asked questions
At what temperature should sourdough bread be baked?
You should bake the bread dough until the internal temperature reaches 96 to 98 degrees Celsius.
Can we bake sourdough at 180 degrees?
The baking temperature should be 180 to 200 degrees, any higher can burn the crust.
At what temperature should bread be baked in Celsius?
Ideal oven temperatures for baking bread range between 180 and 246 degrees Celsius, ensuring the perfect color and texture.
What temperature should the oven be to bake bread?
The temperature of the oven should be set to 180 degrees Celsius, baking the bread until it has acquired a golden brown shade, sounding hollow when tapped.
