The baking temperature is generally between 180 ℃ and 220 ℃, and the baking time is generally between 12 min and 35 min.

The baking temperature will affect the final shape of the bread, so if you master the temperature and fire, the baked bread will be more sweet and stimulate the flavor of the flour.

If the oven temperature is too high, the bread crust will be formed too early, which will weaken the role of baking expansion, limit the expansion of the dough, so that the finished product has a small volume, and the internal organization has a large hole. Especially high sugar bread, the internal and four sides are not yet fully baked, but the crust color has been too dark. When the crust color for the standard, the bread inside sticky, not ripe, no taste, and will appear out of the contraction phenomenon; and when the bread heart is fully ripe, the crust has become burnt black. At the same time, the oven temperature is too high, it is easy to make the skin produce bubbles.

If the oven temperature is too low, the baking is too large, the volume is more than normal, also lead to the internal roughness of the bread. Low oven temperature is bound to extend the baking time, making the skin drying time is too long, the bread crust is too thick, and because of the lack of temperature, the crust can not be caramelized and lighter color. At the same time, too much water evaporation, volatile substances evaporation is also more, resulting in the quality of the bread to reduce, increase the baking loss.

The baking time depends on the oven temperature. If the oven temperature is high, the baking time is short, while if the oven temperature is low, the baking time is long.

How do you decide the oven temperature? First of all it is necessary to know how quickly the bread will take on color. This depends mainly on the amount of sugar and milk powder in the recipe. Higher levels mean that the bread will color faster, and the opposite is true for slower breads. Therefore, sweet breads tend to be baked at a lower oven temperature and for a longer period of time, while some savory breads are baked at a higher oven temperature and for a shorter period of time. The oven temperature should not be too high. In the case of sandwiches and other breads that use molded boxes with lids, high oven temperatures and long times are required.

References

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