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/ck/ - Food & Cooking

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File: 7ca926723f975b3⋯.jpg (109.46 KB,514x445,514:445,bread.jpg)

Bread baking temperature Anonymous 07/08/18 (Sun) 06:44:27 No.14420

>"Many basic breads, containing only flour, water, and yeast, are baked at high temperatures, usually 400ºF and above, while breads containing enrichments, such as eggs, milk, or butter, are baked at lower temperatures"

Why tough? I've read the same thing in like 10 different places.

Say I put my butter-enriched bread dough in a high-temperature oven going at full throttle. What's gonna happen?

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Anonymous 07/08/18 (Sun) 23:30:17 No.14425

Sounds like the butter could burn.

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Anonymous 07/09/18 (Mon) 09:01:23 No.14427

>butter could burn.

Basically this. Oil has a lot higher smoke point than butter.

Expand the realm of human knowledge, OP. Make some bread with butter and divide it into two loaves. Bake one at 200C and the other at 180 and see what the taste difference is. Be the hero we need.

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Anonymous 07/09/18 (Mon) 10:47:07 No.14431

M8, you may bake bread at 1000°C and the temperature inside the loaf will still be around 100°C as long as there's water left. That's why when you even bake with EVOO it didn't turn bitter.

Frankly, you shouldn't be worrying about these advices. Maillard reaction occurs at approx 160°C so that's the minimal baking temperature, and max baking temperature depends of the loaf's thickness, mold material and thickness etc etc. Most ovens cannot even precisely control temperature all the time, take it easier.

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Anonymous 07/09/18 (Mon) 10:50:15 No.14432

it doesn't*

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Anonymous 07/10/18 (Tue) 08:33:22 No.14446

>M8, you may bake bread at 1000°C and the temperature inside the loaf will still be around 100°C

Yeah, that's what I was thinking. There has to be a difference between putting a stick of butter in a high-temperature oven, and putting a butter-mixed dough.

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