Time to bake bread using the dough cycle

13 years ago

I have a bread machine and I have been letting the machine do the complete job, from kneading to baking, but I don't like the hole in the bottom nor do I like the size of the slices. What I want to know is at what temperature and for how long should I bake a loaf when using just the dough cycle but bake in the oven. I make a small loaf using 3 cups of flour (14.75 oz).

Featured Answer

grainlady_ks

13 years ago

What kind of bread? Free form or panned? Be sure to check your user's manual for more information.

The quick answer is, you bake bread to an internal temperature and take that temperature with an instant-read thermometer. For a panned loaf somewhere between 190-200-degrees F. (it will be more moist at 190 and dryer at 200). The internal temperature is the only accurate method for checking for doneness. Thumping on the loaf, or checking the color aren't accurate methods.

-Baking breads at a lower temperature (325-350-degrees) creates a thicker, chewier crust.

-Baking breads at a higher temperature (375-425-degrees) produces a thinner, crisper crust.

-The temperature most commonly used for baking breads is 375-degrees F., but it's also common to use 350 or 400-degrees.

-A sweet bread or a quick bread is baked at a lower temperature - 350-degrees F.

-400-425-degrees F (or higher) is used for breads with low or no sugar, such as French or Italian bread.

-I would check a loaf of bread containing 3-cups of flour after 25-30 minutes. Oven temperatures often vary.

-Be sure to cool the loaf on a rack until it's completely cooled before slicing. If you slice into a hot/warm loaf of bread you will destroy the crumb and it will appear to be gummy or under-done.

-Cool to an internal temperature of 90-100-degrees F, then wrap to keep the crumb from drying out. The longer you leave the bread unwrapped at room temperature, the drier the crumb will be. The moisture in the crumb will migrate through the crust.

-Grainlady

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Comments (8)

lpinkmountain
13 years ago
My best luck comes from preheating the oven to 400 degrees, putting the loaf in, and then turning the oven down to 375 and baking for 45 min. I check after 40 since my oven runs hot and cold. I bake artistan breads at 400 the whole time and also add steam and fuss with them. Some breads bake a little faster, some a little slower.
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lindac
13 years ago
Rather depends on the bread and if you are "free forming" or using a loaf pan......and if you are doing a French white or a heavier whole grain.
A white loaf.....shaped "skinny" like a baguette, does well at 425 or hotter for 25 minutes or so....a whole grain rounder loaf will do well at Lpink says....start 400, turn down to 375 ( but I do that about 8 minutes after I have put the bread in the oven...to allow the oven to re-heat) and if it's getting really brown after 30 minutes, turn it down to 325. Some dense loaves take that long to cook on the inside.
If in doubt...stick the loaf with an instant read.....should read 195 to 210. If not.....cook it more!
In spite of all the "directions"....every oven is different, and every loaf is not the same as the last......so experience is the best "recipe".
Linda C.....who after all these years just baked a couple of "semi hockey pucks"....good fresh but they will be bird seed tomorrow!
annie1992
13 years ago
I tend to use 350F as the "universal" temperature, if I don't know otherwise I bake at 350F.

I do bake most of my loaves in pans at 375F, in my oven and my pans it takes about 30-35 minutes per loaf for white or honey wheat. I do like the chewier crust, so I bake lower rather than higher.

And, in spite of all instructions to the contrary I nearly always cut the end off a fresh loaf right out of the oven, butter it, and share it with Cooper. It does tend to "squish" the loaf, though.

Annie
lpinkmountain
13 years ago
I have used the internal temp. method but my bread always burns when I rely on that. My thermometer must be off or something.

Good guidelines for the types of breads Grainlady! I am forever fiddling with my loaves to try and figure out when they are done, seeing as how my internal them. temp. method doesn't work!
grainlady_ks
13 years ago
lpinkmountain-

If your instant read thermometer has a dial with a nut under the dial, you can adjust it if it's out of calibration.

To test it:

Ice Water Method - Fill a large glass with finely crushed ice. Add clean water to the top of the ice and stir well. Immerse the thermometer stem a minimum of 2 inches into the mixture. The thermometer should read 32 degrees F after 30 seconds.

-Check the temperature where you bake your bread with an oven thermometer. It may be much hotter in that area.

-If you use honey or agave nectar in the bread, it will get darker quicker than those with sugar. I find reducing the temperature by 25-degrees F necessary for breads with honey or agave nectar.

-Tent your loaves with foil to prevent over-browning.

-You may need to adjust your oven rack lower or higher in the oven.

Then there are all the variable with pans. Dark and shiny metal, clear and dark glass, aluminum, stainless steel. Even the dimpled Norpro pans bake a little differently than regular pans. Thick Chicago Metallic Bakeware bake differently than thin Bake King. Coated and uncoated....

I just got a new oven and it's like learning how to bake all over again...(lol) -Grainlady
lpinkmountain
13 years ago
Another good exposition on the other variables Grainlady--thanks! I have a cheapo electric oven which does have hot and cold spots. I need to get an oven thermometer! Of course one that works . . . I can't even find my instant read thermometer right now, I think BF threw it out. Yeah, that must be it! :)
I still haven't found a bread pan I love yet, I just use a cheapo non-stick coated steel one I got in the grocery store, and sometimes a cast aluminum casserole dish for a round loaf. I just splurged and got a Romertopf but haven't tried it yet.
I do know that my oven seems to work better when I have the cast iron grill plate from our Weber grill on the bottom rack. It acts like a bread stone. But BF seems to want to use it as a grill!!
Of course Cleo if you have a gas oven, then your situation might be slightly different.
cleo1443
Original Author
13 years ago
Sorry it took me so long to get back here to thank you all for the time you took, and the information your gave me in reply to my question,

I have printed out the information and I know it will be a great guide for my future bread making adventures.

Again Thank you all

Time to bake bread using the dough cycle

grainlady_ks

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lpinkmountain

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Time to bake bread using the dough cycle

grainlady_ks

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lpinkmountain

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