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Old 07-19-2008, 06:31 PM   #351
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On the printed recipe, it said to preheat the oven to 450 and then it says to bake it at that temperature, it never says to raise the temp to 500.

On the You Tube video, the guy specifically says 500 degrees, "even 515" he says in the video. So is it 450 or 500? 500 seems awfully hot. FWIW, I have it in the oven now at 500, I just didn't know what to do! What has everyone else done?
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Old 07-19-2008, 06:39 PM   #352
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I find 450 is just fine.... I'm using my crockpot insert.
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Old 07-19-2008, 07:30 PM   #353
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Quote:
Originally Posted by passioncook View Post
On the printed recipe, it said to preheat the oven to 450 and then it says to bake it at that temperature, it never says to raise the temp to 500.

On the You Tube video, the guy specifically says 500 degrees, "even 515" he says in the video. So is it 450 or 500? 500 seems awfully hot. FWIW, I have it in the oven now at 500, I just didn't know what to do! What has everyone else done?
I use 450 , and enamel dutch oven.
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Old 07-19-2008, 08:58 PM   #354
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Quote:
Originally Posted by passioncook View Post
On the printed recipe, it said to preheat the oven to 450 and then it says to bake it at that temperature, it never says to raise the temp to 500.

On the You Tube video, the guy specifically says 500 degrees, "even 515" he says in the video. So is it 450 or 500? 500 seems awfully hot. FWIW, I have it in the oven now at 500, I just didn't know what to do! What has everyone else done?
I have been successfully making this bread at 450 F from the start. With results like this, I'm staying with what works.



Keep in mind that the video is being shot in a commercial bakery with ovens that have the door(s) opening and closing frequently, so the higher temp is needed to compensate for the heat loss. In the home kitchen you close the door and it stays closed for 30 minutes.

This bread is very forgiving, so don't agonize over the small details. At $.50 cents a loaf or less, you can make a lot of mistakes without going broke. IF you want the crust to be darker, just leave it in the oven uncovered for additional time. Above all, have fun while you're baking.
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Old 07-19-2008, 09:26 PM   #355
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I do 500 with results that look like JoeV's. Like Joe said, it is very forgiving. It is hard to mess this bread up.
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Old 07-19-2008, 09:44 PM   #356
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i have done all i've made at 400 as well. this is such good bread.

babe
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Old 07-20-2008, 10:16 PM   #357
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I bake mine at 450 with excellent results. I've been using KA bread flour exclusively but today I bought a bag of Gold Medal Harvest King Better for Bread flour. I'm looking forward to seeing if there is any difference. The GM was half the price of the KA. I'll post tomorrow after the bread is done.

Sedagive.
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Old 07-21-2008, 01:25 PM   #358
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New York Times Bread Thread

It is great to read more members are "getting into bread making". It is extremely HOT and HUMID here now.

I Bake bread spring, fall and winter. I posted my complete directions on Page 20 of this thread for those of you that are interested. Happy Baking. Aria
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Old 07-21-2008, 01:34 PM   #359
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New York Times Bread

My detail info on page 20 Good luck. Aria
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Old 07-21-2008, 04:33 PM   #360
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Quote:
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I posted my complete directions on Page 20 of this thread for those of you that are interested.
Just an FYI, the page numbers can be different for everyone depending on how you have your account set up. For instance, I only have 10 pages in this thread. It is better to say what post number you are referring to instead of what page because the post numbers will be the same for everyone.
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