I have trouble with the heavy dough making boules so im using pans. I imagine the baking temperatures are different. Any advice? Im going 15min @ 500° no steam then 20min @ 400° with steam then 5-10min @ 400° no steam out of pan
I wrote this FAQ a while back. TLDR is that there is a range of temps that work well. My loaf pan breads are usually baked between 375F and 425F. I don’t have an oven with steam, so a foil tent can substitute, but usually I just brush the dough with water or milk before loading it into the oven.
well thank you what I did seemed to work but I split my dough into 2 pans because I wanted 2 loaves ( I like to make 2 loaves one to freezer) they were smaller and anyway your system looks easier. Ill have to get some smaller pans. My dough ways out somewhere around 1150 grams so 1 pan probably is better
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