Bread at 480°F vs 437°F vs 390ºF - How Does Temperature Affect Baking?

[@mikefredd3390]

I appreciate your demonstration and explanation of these steps.

[@M-a-k-o]

Hello Ramon, I never miss a video of yours. I also appreciate your 'comparative studies' greatly. This saves us a lot of time experimenting. Keep up your great work🏆

[@MyWTFName]

I've always wondered what the different results would look like and you saved me a day of time finding out. I use the Challenger baking pan and they recommend 435F as the ideal temp. 25 min lid on, 15 min lid off and get a consistent result every time.

[@ai-baking-f1]

Interesting experiment - I like the middle one's crumb and the high temp one's crust. Thanks again

[@glutenmorgentven]

Thanks for watching!

[@sezwo5774]

I prefer the moist one especially for butter and jam or honey sandwiches. The loaf will also last a little bit longer as it will not dry up as quickly as the other ones.

[@HudsonHandel]

Great video! I was wondering about this very thing recently. Glad you decided to do this. I’m going to try the low temp next!

[@glutenmorgentven]

Great! May the Gluten be with you! 😎👍🏻🍞

[@tastyfrzz1]

A couple things. You baked by time not internal temperature. I use a probe and go to 206° F. Different strokes... it does appear that the spring was more noticeable at higher temp but high temp can restrict growth by causing the outside to bake too fast. Using the covered baking dish helps but a spray/mist of water has been showed to improve loft.

[@pedroarellano4266]

I was hoping he'd bake to the same internal temperature. This was interesting, though.

[@lessen518]

It's a science experiment. Multiple variables might change this. His hypotheses, or thing he was testing, was temperature, so it makes sense that he used same time for all. Could have measured temp at 30 minutes for data, but experiment make sense.

[@joemomma1827]

I use a dutch oven from time to time and get better rise without the hassle of a water pan or spraying the chamber. The reason I don't do it all the time is that I only have one dutch oven and I bake two loaves at a time.

[@skeeveskeeve]

I love this channel but this experiment makes no sense to me. Obviously if you're cooking at a lower cooking temperature, you need to adjust your baking time to get the internal temperature where it needs to be. Honestly this entire video was a waste of time.

[@joemomma1827]

@@skeeveskeeve I think his focus was on the crumb and crust formation at different temps. As I try different techniques, I always probe the internal temp to make sure it's about 200-210.

[@rd-um4sp]

a great test, as usual

[@gubbeen]

It isn't necessarily useful to use the same time. The colour of the crust is a function of temp reached by the crust temp. If the oven is hot enough to _eventually_ brown (or even burn) the loaf, then time is the limiting factor, not temp. And, so, most people would bake until they reach a desirable colour. Obviously, that browning will be different, as will other aspects, such as flavour crust depth, etc. Baking to 'best result' would be more interesting.

[@FR-tb7xh]

It’s totally useful to use the same time to understand the impact of temp alone on hole size, moisture level, and browning. If you don’t understand that, you only pretending to get it.

[@garytemp]

​@@FR-tb7xh exactly. Always test one variable at a time.

[@montygates8767]

thick crust is my favorite

[@johnemanuele8695]

My homemade breads are ALWAYS baked at 450 degrees using a lodge enamel cast iron oven that's been preheated

[@SahasraraIm]

Perhaps between the medium and the low would get slightly more crust and that would be cheaper too.

[@mrgreenbudz37]

I love and appreciate all your videos. I wished your app worked and didn't crash constantly.

[@Cbbq]

I like a dark and crispy crust

[@nidiachinchilla9914]

Espectacular,que gran maestro eres❤

[@yairdvora871]

Interesting. Thank you!

[@ianb4music]

This was very interesting thanks! I also downloaded the app.

[@Zhinaan]

Thanks alot for your all useful videos. Would you please retest this experiment to open baking?

[@jenniferlowery5225]

Thank you for this video

[@glutenmorgentven]

May the Gluten be with you! 🍞👍🏻

[@eErudius]

Wish you had tasted them to see if they were dryer or moister, gummier or crumblier.

[@stevedimartino683]

Very good, very interesting

[@tubited]

What about the taste test for the other two loaves

[@glutenmorgentven]

Almost same taste.

[@marionlee5272]

Good job. I’ve not baked bread before but love watching you work at it making it seem so easy Makes me want to try it sometime. How do you make the sourdough starter?

[@supernoobsmith5718]

450 or 475F always gives best results for me. Round bread. 900 gram dough. 68% hydration, 6% oil, 2.5% salt, 1.4% yeast. Combo cooker like yours. Warm water. Instant yeast. Bowl folds, and 1 minute knead at the end before shaping. Even crumb by choice.

[@RovingPunster]

We're close in style and technique, but with 1 key difference. This gets a bit long winded, but ill toss it out there to pay forward the help others have given to me ... I just did my 155th sourdough (im an intermediate skill home baker), and after my 50th I made the decision to switch from 1kg boules to 1kg loaves, because ive found that a sandwich loaf pan gives a much more consistent shape, enhancing sliceability, versatility and doneness, and only a slight cost in crustiness. Specifics: I do about 70-71% hydration, using 80% bread flour and 20% kamut whole wheat (which I sprout**, redry, mill, and sieve to 40+ mesh), 2% salt, and 20% sourdough starter. I do 3 kneadings 8 mins apart (while it rests at 95F), then 3-4 pentagonal stretch foldings 15 mins apart (rest at 95F), then ill fabricate it into a log by lightly rolling into an inverted trapezoid, then roll up under tension and pinch the side and end seams closed, and let it proof for 3-5 hrs at room temp (70F) in a parchment lined open top nonstick loaf pan (9"L x 5"w) until doubled (tip: spraying the parchment lightly with oil just before adding the loaf aids release after baking). I preheat my 8qt lodge ECI dutch oven to 451F (a tip of the hat to ray bradbury), with an 8" round 1/4" thick ceramic pizza disc inside the bottom (a personal trick to prevent over/under cooking of the bottom crust), then I place the loaf pan of dough inside, mist the top of the loaf with water, close the lid, and bake exactly 23 mins . . . then I remove the lid, unmold the loaf from the loaf pan (but leave it in the parchment, and return the loaf to the pizza stone in the dutch oven to bake (uncovered) for another 7 mins. Then remove parchment and cool fully on a a screen. I like 202 +/- 4F as my target internal temp. The loaves freeze and thaw fabulously well with good quality freezer bags. ------- ** Sprouted kamut flour: I find the kamut is a great accent, for both a subtle golden color and nutty flavor, and sprouting it greatly enhances the effects of autolyse that occurs in tandem with long slow fermentation, giving better extensibility during folding & fabrication, and better oven spring and browning during baking. Paired with the effects of post bake freezing, the effect when making things like grilled cheese and french toast is fabulous, and hard to describe. Same effect as adding diastatic malt, but self made and with better flavor. I never had a lab test it, but if I had to swag it, id guess its 50-60 degrees lintner, versus 140L for Diastatic Barley Malt flour. I soak 8hrs, sprout 24-36 hrs until tails are just shy of 1/8", then I dry it slowly at a nice low 120F for about 12-18 hrs in a dehydrator, in order to retain as much amalyze and proteaze enzymes as possible. When I grind and sieve it, I use the grit for hot cereal, muffins, and maintaining a culture BETWEEN batches, and I use the sieved flour for my starters and in the dough. The wholemeal flour makes a more vigorous starter than refined flour. I avoid using the grit directly in my breadmaking because it causes microtearing of gluten, which can interfere with getting a nice tender open crumb, and a smooth mouthfeel ... thats why I only use it for culture propagation, muffins, or hot cereal (porridge).

[@supernoobsmith5718]

@@RovingPunster That's a lot. I made a successful starter but found I prefer the ease of commercial yeast. 95F sounds high for a dough. I keep mine at moderate temp, 74-77F is ideal, otherwise the it rises too fast with commercial yeast. Sometimes I cold ferment, and use less yeast. Round loaves for me usually. Freezes well, I wrap it with cling film then ziplock. I also make club-style rolls with the same dough, they're sandwich size small rectangle rolls. I form them in the traditional baguette way. I really like those, but the round bread is easiest. I also like to make tortillas, less hydration and use bacon fat. And yeasted pitas on the stove. And I'm big on pan pizzas and focaccia , but I make that dough 75% hydration and lots of olive oil. I also make baguettes and Italian bastones (much fatter but shorter baguette). Ciabattas too, but I feel they are inferior style of bread making. But I hate having to use spray to create steam. I have no desire for loaf pan loaves. Whether I make round bread in my combo cooker, other other breads on a sheet pan I always use cornmeal underneath to prevent sticking. I don't like using parchment. I like the sprouted grains thing. I will probably use malt powder in the future, that's a common professional thing. I never really desired to become a great baker, it all started when a family member brought home a $5 ciabatta and I said, what a waste, I can do better for cheaper. Happy I started, really enjoy do it.

[@RovingPunster]

@@supernoobsmith5718 Clarification: the dough is not 95F . . . I just park the tub (i use a covered 2L cambro misted with oil inside so the dough doesnt skin over) in the food dehydrator set to 95F to maintain temp between hands on passes, and only during dough fabrication not during proofing. If I start with 110-120F water and room temp flour n starter, that usually lands the dough in the mid/upper 80's during mix-in. Also, although I use my sourdough starter to do most of the heavy lifting, i often supplement with 1/4 tsp of yeast, just to ensure its fully leavened after my usual 3-5 hrs of proofing, so figure the sourdough does about 3/4th the leavening and the touch of yeast does about 1/4th.

[@RovingPunster]

@@supernoobsmith5718 Tortillas ? Oooh, a fellow flatbreader. Yeah, Ive done tortillas (both flour and corn), as well as naan, paratha, Pan breads, buns, pita (wrap style not pockets), et al. Happy to compare notes on that. My fave is a yeasted version of lebanese mountain bread that I do by stretching over an inverted 3L work bowl (into about an 8x10 oval) then sear on a cast iron griddle/plancha. Great for wraps, eating and dunking. Yeah, I do a lot of pizza too ... mostly napoletana, and occasionally chicago deep dish.

[@supernoobsmith5718]

@@RovingPunster I've recently lowered the temp of the water I use. I was using 100-110 but found the dough rising too fast between bowl folds. 90 is enough to get where I want. But in the summer I use room temp water. Also, I never measure the temp of the bread while baking. I just go by how browned I like it. For the combo cooker I bake for 15 minutes then remove lid. For rolls I use much less temp than larger loaves. 390-400, and leave them lighter brown. Always comes fully cooked, never a problem.

[@jelsner5077]

Interesting experiment. My "perfect" loaf is baked at 475°F in a Dutch oven, covered for 30 minutes and uncovered for 10-15 minutes.

[@Bright-It]

Please describe your perfectly baked bread. Thank you.

[@joepro-zn4mx]

très bon vidéo qui sera utile, merci

[@CorradoLentinello-y1n]

Grazie mille. Complimenti per il video.

[@mikel3419]

450F for 32 minutes. Sitting on a preheated stone. USE a Thermapen to get close to 198F and pull it out. I cook two loaves at a time so no cast iron.

[@user-jpwiremans1575]

Not sure there was a final result ? I'd pick the middle one purely on looks.

[@glutenmorgentven]

🙌🏻🍞

[@oxigenarian9763]

Thanks for doing this! A question: No taste comparison test?

[@glutenmorgentven]

Next time... I ate to much bread already. 😅🍞👍🏻

[@amalhanna9969]

You very good. Chit good bless your hand Thank you very much for every thing u do it pleas may I know how do the starter pleas My name is Amal from Egypt. And thanks again

[@paulr5027]

your not worried about damaging your countertop??!

[@andreahughes1500]

Likely a granite or quartz counter. Cannot be damaged by heat

[@rowpaul4545]

oh yes they can, I've seen burn rings on quartz before... not worth the risk 😞

[@glutenmorgentven]

It's called Neolith, which is prepared for high temperatures and scratches. 😎

[@JReuland]

@@rowpaul4545a towel is extremely expensive and it takes a lot of hassle to prepare on the counter!😂

[@debeeriz]

when you were cutting them, the first loaf seemed less tougher, l dont like a tough bread that you can barely get your choppers through,

[@Thatsmessedupman]

You should have compared the flavor of all three to see if the caramelization changed the flavor.

[@djieffe]

3:20 everytime i try it smell toe cheese(blue cheese), horrible. why? am i stuck with this yeast type in my house?

[@rosatumminello3403]

Hi, could you make a video for gluten free bread?? I have baked very much loaf gl. free but they are every time wet in the middle. Even after 1 and a half hour. First middle temperature and after 20 minutes lower temperature. Would you help me??? Thanks for answering me. 😊😊

[@Nigel-fy5jg]

What if you use a fan oven instead of a conventional oven?

[@mikeCavalle]

Please describe that oven?

[@ruthpallek5202]

Can I bake bread in a turkey roaster. Highest temp. is 450 F.

[@colettehylan19]

The loaves @ high and low seem to have the same crumb. Is that accurate?

[@remearagonhernandez2282]

Que es la semola fina?

[@edzberm2081]

I have a problem with my dough for making toast bread..if I make it now and store it in the fridge and then after tomorrow i portion it in a molder with 1300 grams but not going up ..I'm straggling how many times please help

[@glutenmorgentven]

Too much fermentation. Try only 24hrs maximum.

[@colettehylan19]

Why didn't you mix the salt in with the flour?

[@FR-tb7xh]

From my experience, if the salt is added early, it just dissolves in the water and salts the entire batch. If the salt is added after the gluten bonds have formed, it doesn’t dissolve into the entire round. The add-it-later result is much tastier and interesting, IMO. Also, by adding it after the yeast has done its job, there’s less chance the salt will inhibit its production.

[@afernick1]

Do you need to bake in a Dutch oven?

[@ericpmoss]

The steam that builds up in the Dutch oven is important, but... if you have a pizza stone and a big steel bowl to cover it with, that does the same job.

[@judibraza4016]

Why do you use “GRS” measurement ? Is it the same as grams?

[@glutenmorgentven]

Yea

[@Bright-It]

Abbreviation of grams is grs.

[@FatemeAhmadian-tx2km]

فوق العاده 👍💐

[@thomasjuracek2406]

Couple of observations. While I understand this is a sourdough channel, it would be nice in the ingredients list to know how much commercial yeast should be used for the recipe. In the instructions(none included in description) I see we let dough rest for one hour to hydrolyze. Then we develop dough, adding salt, and let rest until doubled. After this no further instruction provided, other than you kept in fridge at some point. A little more clarity would be helpful for us beginners. Thanks

[@ceebee8897]

You don’t use yeast in sour dough recipes. The sour dough starter provides all the yeast needed. I suggest you check out Chainbaker’s channel if you need really detailed instruction. He is amazing

[@McGhinch]

Many doughs are very resilient. Unless you really make a mistake the bread will always be edible, sometimes even really good. Yeast: It depends how much time you have. When you let your dough ferment for over a day I would start with about 2 to 3 grams and try the result. With the next bread you can adjust to probably even less yeast.

[@richlife06]

You should use a towel along with those gloves!

[@johnchapman5819]

"fan forced" ?

[@silvanaflamminio6668]

Non parlo inglese mi dispiace 🇮🇹

[@colettehylan19]

I'm mad that you kept burning your hands. You don't have kitchen towels?

[@MishCreates01]

👍🏼👍🏼🤠🙏🏻☕️

[@togfiado]

AI gets it wrong again. It is impossible to bake the three loaves simultaneously at three different temperatures unless you use three separate ovens. The video clearly shows the loaves being baked serially in the same oven. Why do the tech companies bother with it? It's rubbish. Nice experiment though. I find starting at 250c in well pre-heated cast iron then immediately turning down to 220c, 30 mins covered, 15 uncovered works well in my oven (fan) for 60/40 Wholemeal seeded sourdough works for me.

[@oleksijmelashenko3982]

Salt 2% of 600 Gr - 12 Gr ? or 2% of flour +semolina ?

[@tonajki]

Flour + sem always. Always use baker’s math - every percentage comes based off the flour

[@oleksijmelashenko3982]

@@tonajki Thanx !

[@calahan59]

use Celsius bro

[@minmay548]

D

[@chevypreps6417]

I do not bake artisan bread..........it is too tough to chew. I really see no difference. I bet the bread that was cooked hotter is drier. Who wants to eat something that chews like a tough piece of meat.

[@Benesii]

Too much flair.

[@katrinagarland5219]

Get a better videographer... the person you are using can't seem to keep things in focus... quite annoying.