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What Is The Best Temperature for Oven Baking?

Views: 0     Author: Site Editor     Publish Time: 2025-01-13      Origin: Site

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kitchen equipment deck ovenAs a equipment manufacturer(Guangdong greencooker equipment company) , Sometimes there is always clients will ask me about suitable temperature before buying commercial bakery oven. In fact, that depends on different food. For bread, the best temperature maybe 230℃.


232℃ (450°F) is often cited as a great starting temperature for baking many types of bread, especially lean dough loaves like French bread and sourdough, because it offers a balance of factors crucial for optimal bread baking:

· Wall mount bakery Oven Spring: This high initial heat encourages rapid expansion of gases within the dough (carbon dioxide produced by the yeast), leading to a good "oven spring" – the dramatic rise in volume that occurs in the first few minutes of baking. This contributes to a light and airy texture.

· Crust Formation: The bakery oven high temperature quickly sets the crust, creating a crisp and golden-brown exterior. This is due to the Maillard reaction, a chemical process that occurs at high temperatures, responsible for browning and developing complex flavors in the crust.  

· Efficient Baking: While high, 232℃ isn't so extreme that it burns the crust before the interior is cooked through. It provides enough heat to bake the bread relatively quickly, while still allowing time for the inside to fully cook and the starches to gelatinize.

Why not higher?

· Temperatures inside bakery oven significantly higher than this (e.g., above 260℃ or 500°F) can lead to a burnt crust before the inside is cooked, especially for larger loaves.

Why not lower?

· Lower temperatures inside bakery oven might not provide sufficient oven spring, resulting in a denser loaf with a pale crust.

baking oven

Important Note:

While 232℃ is a great starting point, the ideal baking oven temperature can vary depending on several factors:

· Type of bread: As mentioned earlier, enriched dough typically bake at lower temperatures (177-204°C or 350-400°F).

· Loaf size: Larger loaves may require slightly lower temperatures and longer baking times to ensure even cooking.

· Oven characteristics: Every commercial bakery oven is different, and some may run hotter or cooler than their thermostat indicates. Using an oven thermometer is crucial for accuracy.  

In conclusion, 232℃ provides a good balance for many bread types, promoting good oven spring, crust formation, and efficient baking. However, it's essential to consider the specific recipe and your oven's characteristics for the best results.


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