Is this one good for baking bread (internal temp when baked)??? jmg
518196
It should be. For normal bread you want an internal temperature of 190F, and a quick read so you can pop the bread back in the oven, should it need more cooking time, before it starts to cool. Based on the reviews above, this should do the job nicely.
168128
I typically pre-heat to between and leave at 485-505 degrees depending on the type of bread. Don't lower the temp after pre-heat! You'll have greater success with concentrated heat afforded by the cooking stone. Experiment! It's how we all learn!
832125
Yes, it works fine for bread. I've used it to bake round loaves of whole wheat bread using a King Arthur flour bread "formula" and it makes a nice browned crusty loaf. I've since gotten a Lodge combo cooker which is the same size but has handles on top and bottom making it easier to heft into the oven. They work the same.
497001
One things that works very well is to keep a pan in the bottom of the oven while pre-heating. When you put the dough in, pour a cup or two of water in to the pan. Remember, opening your oven drops the temperature about 50 degrees, give or take. So you want to keep that to a minimum.I'd highly recommend reading some Peter Reinhart. Bread Baker's Apprentice is a wonderful book to work with. I've gone through a couple copies.
1890460
If it was hot day, you should use cold water for baking bread. And you also could do water less than normal( little bit). Or you could mix regular bread flour a little bit ,if you don't mind.
2006526
I will try it. I have a glass top range I could heat it up to use as bread warmer. Get back to me in 2 weeks.
2039692
What an interesting idea! I have not done that, but I have used it to check temperature of the water in proofing yeast. I've also do not start the temp display until the thermometer is inserted in the meat. (Faster that way). I think I'll bake some bread this weekend to see how it performs. My tried-and-true method on yeast breads is the light-touch-on-top for rolls and tapping on crusty French bread while listening for a hollow sound.
1668402
I have used my 732 in oven. found out oven was running higher temperature. Sure helped with baking.
1410480
I have never baked bread at 500 degrees but I am sure it will withstand this temperature. My son does "cowboy cooking" over open flames and this cast iron holds up to the extreme heat. I would be careful about changing the temperature too quickly because it could cause the cast iron to crack. My dutch oven was well seasoned and I have really enjoyed it.
1735704
Ummmmmmmm, I don't really know. I'm inclined to think not because it's a lot tougher than the teflon things I'm familiar with. It's also a lot slicker. Haven't found anything yet that sticks to it. One thing -- if you do what some recipes suggest (remove dough, shape it, remove the paddles and put it back before baking) to eliminate the big paddle holes in the bottom of a loaf, be aware that the POSTS are NOT non-stick. A quick spritz of spray just to the posts solves that problem, but if you don't the bread clings like cement. I rarely bake in mine. It mixes bread dough better than anything else, certainly better than my arthritic hands, but I enjoy shaping it with my own hands. So I can still say I MADE it!!!
1307425
I have a Silpat and only use it for pastry/cookies. After trying some recipes from the Bread Bible by Rose Levy Beranbaum where she recommends a SilPAIN for bread, I purchased one through Amazon. Works really well, specifically for high temps.
264511
I don't have any official temp guidelines, but I regularly use this in a cast iron dutch oven when baking breads with oven temp of 450
729470
I use the highest temp as my bread, etc. is frozen. I do not make sandwiches so I can't answer that.
800975
I am imagining that you could go 500⁰F as well. I bake mine at 475⁰ without a problem. I recommend this pan, and also the Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan for thinner loaves. Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan
2283553
I haven't baked bread in my stove, however have made too many pizzas to count- I see no problem with baking bread in this oven after you have mastered achieving and maintaining your temperature. I highly recommend the infrared thermometer so you can get an accurate reading of both the stone temperature and the air temp within the oven. Like with pizza, I wouldn't expect perfect results the first few attempts but now that I am familiar with it I love this oven.
2162140
I don't really know how to answer this question. The device doesn't doesn't say what temperature you are setting (eg it doesn't say 350 degrees), but it does everything I expect it to. It seems to be plenty hot. I usually just toast, but we have baked small things in it too & it worked. We've been very happy w/it. Sorry I can't help more.
1821321
The inside toasts, but the outside warms . It will crisp up if you use a higher setting. Bread is toasted just like any other toaster.