May 15, 2014 - 7:57am
Difference between 450º vs 500º ?
What would be the differences in my breads if one time I baked at 450º as opposed to 500º?
I use a combo cooker, and keep it covered for 30 minutes then uncovered for 20 minutes.
Which one would yield me a thinner crust?
Thanks!
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Sorry I had too. Thinner crust would come from a shorter overall bake time which a hotter oven will provide along with better oven spring.
But If you start hotter it may require you to change your set routine. If I started at 500 I'd lower the oven shortly after loading to 450 and maybe remove the steam sooner than 30 minutes (20-25 minutes) and then go from there.
Josh