Which breads go first? Hearth Bread and Flatbread Discuss Which breads go first? in the Brick Oven Cooking forums; So I've been thinking about how to schedule my baking in terms of which breads handle the hotter first load ...

[Mypsi]

So I've been thinking about how to schedule my baking in terms of which breads handle the hotter first load best, and vice versa. For example, I know that baguettes do well in the first bake because the insides finish right when the outside gets to a perfect brown, but the raisin bread, with a lot of sugars that brown the crust, does best in the cooler oven of the last load, so that it doesn't turn black before the inside finishes. I've also been putting ciabatta and foccacia into the first load. Does anyone else have some favorite breads that work well when the ovens is still on the hot side?

[Frances]

One of my favourites for a hot oven is the no knead bread which cooks in a cast iron pot. The recipe is in the e-book and you can bake it at 290 C (550 F).

If I could add another question to this thread, are there any breads that can bake in a cooler oven, say 180 C (356 F)?

[Mypsi]

Thanks, I'll check that out.

For cooler breads, Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, talks about a traditional pumpernickel that old German bakers would do as the last load at the end of the week, overnight with the door open, so it would cook in a gradually cooling oven.

[CanuckJim]

Frances,

As a general rule, breads, particularly pan breads, that are made with enrichments prefer a cooler oven and do not need to bake to such a high internal temperature (190 F vs 205). Enrichments might include butter, eggs, milk and so on.

Jim

[sarah h]

For breads cooked at cooler temps, there's a thread about challah and a photo of an amazing looking loaf here:
http://www.fornobravo.com/forum/f11/challah-1347.html (Challah)

Drake says it's cooked around 370F.

Also, something I don't see too much of here is quick (non-yeast) breads - zucchini bread, pumpkin bread, soda bread, corn bread, banana bread, etc. Not 'artisanal' like yeast breads, but still delicious in their own right! They're all generally cooked at about 350F or maybe 375F. These might need to go on a rack so the bottoms wouldn't burn due to sugar content though.

[DrakeRemoray]

I have been able to do baguettets first, then ciabatta, then sourdough small rounds, then lager sourdough loaves, then rye breads all in one day...

Drake

[Frances]

The real problem, of course, is finding enough people to eat all the bread

[Dutchoven]

Originally Posted by Mypsi

Thanks, I'll check that out.

For cooler breads, Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, talks about a traditional pumpernickel that old German bakers would do as the last load at the end of the week, overnight with the door open, so it would cook in a gradually cooling oven.

A bavarian pumpernickel most likely...square and very dense...lots of whole grains...fun to eat but somewhat tough to replicate...from what I have found out is in most cases it is not a yeasted bread but is rather a soda bread
Best
Dutch

[carioca]

Originally Posted by CanuckJim

Frances,

As a general rule, breads, particularly pan breads, that are made with enrichments prefer a cooler oven and do not need to bake to such a high internal temperature (190 F vs 205). Enrichments might include butter, eggs, milk and so on.

Jim

G'day Jimbo! Are you sure you meant 190F vs 205 (F)??? I am desperately trying to figure out the right temperatures for baking breads and rolls in my forno... I think you meant Celsius, perhaps?!

Cheers,

LMH

[CanuckJim]

Carioca,

Nope, not C, but F. Lean dough hearth breads are officially baked at an internal temp of 205 Fahrenheit, while enriched breads are official at 190 Fahrenheit. These are guides only. For a full bake on a hearth bread, it's always worthwhile to pull one and give it a bit of a squeeze. If the crust gives, squishes from the sides, it's not quite done, so give it another few minutes. For pan or enriched breads, after 190 is reached, I normally give them about two minutes more toward the cooler mouth of the oven. These techniques ensure full crust development and interiors that are moist but not gummy. Beyond that with hearth breads, it really depends on how chewy you want the crust to be.

Jim