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help baking sourdough with a cool oven

post #1 of 3
Thread Starter 

Hello- I just stumbled upon this forum tonight while trying to come up with a strategy to bake my sourdough bread even though my oven isn't getting above 375 degrees.  The result is yummy bread inside with tough, dried out crust outside.  I'd love advice.  I've tried baking inside a dutch oven to hold in the moisture and baking on a stone while manually adding steam (water) a couple times during the beginning of the baking process.  Both times I'm left with impossible crust.  Another tactic I haven't tried is to bake it less- that it, I bake this bread until the internal temperature is 210.  I haven't tried just pulling the bread out earlier in the process.

 

And, in case you're wondering, the oven is a TERRIBLE dual fuel JennAir with an electric panel that has broken twice.  This time I can only acess the factory presets (350 and 375) to engage the oven.

post #2 of 3

Two quick thoughts; 210 is higher than I take my bread, you could, as you said, try pulling it a bit sooner. I pull large loaves at 190 all the time.

 

Also, are you baking one large loaf? If so, you could bake smaller loaves (slightly shorter baking time) and see how they work out. I'd also try losing the steam for at least one batch.

"The satisfactions of making a good plate of food are surprisingly varied, and only one, and the least important of them, involves eating what you've made" - Bill Buford, Heat

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"The satisfactions of making a good plate of food are surprisingly varied, and only one, and the least important of them, involves eating what you've made" - Bill Buford, Heat

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post #3 of 3

I have to go with SherBel on this one I bake bread at home all the time and I pull mine at an internal temp of 190 and have pulled it when it was as low as 180 and it's always turned out great

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