is baked at a high temperature to kill the yeast and stop the dough from
over proofing and collapsing. The dough goes through three stages when baking.
Spring" the gas bubbles in the dough expand and it rises rapidly.
dough solidifies and turn into bread
crust forms and browns - either soft or crisp crust.
sure that there is an even circulation of oven heat so that the bread
rises (oven spring) and browns evenly.
the oven shelf one third up from the oven floor. Leave plenty of space
for the bread to rise without touching the shelf above,
not open the oven until the dough has risen completely to avoid collapse.
temperature vary depending on the size of the bread or rolls and on the
degree of "firing" desired somewhere between 200ºC, 400ºF gas
6 and 180ºC, 350ºF gas 5 is normally called for.
Stones help retain an even heat in an oven and simulate the conditions
in a brick said to be ideal for bread baking!
heat developes the best crust and can be achieved by placing a shallow
tin of boiling water in the base of the oven. Alternativelt once the loaf
has started to brown spray it with water from an atomiser.
traditional method to test whether bread or rolls are cooked is to tap
the base of the loaf. If it sounds hollow it is done and the sides should
feel crips and firm.
should be well browned on all sides.
temperature check should be around 195ºF or 100ºC