The 100% wholemeal spelt recipe I use suggests 10m @240F with steam; 20m no steam at 210F.
Using silicon bread moulds the crust all round the loaf is too thick. I suspect the oven temp is too high for silicon. How much should I scale it back?
even for the cheap ones. They are horrible bread pans though since they spread as the dough proofs. The temperatures you ae using sound rediculously low. i bake at 450 F with steam 15-20 minutes and 425 F until the internal temperature has 207 F - about 15- 20 minutes
The 100% wholemeal spelt recipe I use suggests 10m @240C with steam; 20m no steam at 210C.
dabrownm: I am not having problems with the silicon at the above temperatures, but I am having too thick a crust probably about 2mm. It hard rather than a fluffy crust, which makes me think that the temperature is too high. I thought it might be the silicon being too efficient at transmitting the oven heat, as compared to classical tins. Thus the question: should I reduce the temperature because I am using silicon.
I am following a recipe that involves the main proving in a bowl outside of the pans. I do not allow loose wet dough, because I find that I can not do any folding of the dough if it is too loose. I would like to post the recipe if you are interested because I am finding it quite time consuming and an expert opinion as what could be dropped would be helpful. I am following it because the other 100% wholemeal spelt recipes I have used rise nicely outside of the oven but do not continue to rise inside. For those ones I get a flat topped loaf that has not risen enough. From this current recipe I actually had a nice baked dome on the finished loaf.
even for the cheap ones. They are horrible bread pans though since they spread as the dough proofs. The temperatures you ae using sound rediculously low. i bake at 450 F with steam 15-20 minutes and 425 F until the internal temperature has 207 F - about 15- 20 minutes
I suspect there is confusion between degrees C and F.
Gerhard
I should have typed:
The 100% wholemeal spelt recipe I use suggests 10m @240C with steam; 20m no steam at 210C.
dabrownm: I am not having problems with the silicon at the above temperatures, but I am having too thick a crust probably about 2mm. It hard rather than a fluffy crust, which makes me think that the temperature is too high. I thought it might be the silicon being too efficient at transmitting the oven heat, as compared to classical tins. Thus the question: should I reduce the temperature because I am using silicon.
I am following a recipe that involves the main proving in a bowl outside of the pans. I do not allow loose wet dough, because I find that I can not do any folding of the dough if it is too loose. I would like to post the recipe if you are interested because I am finding it quite time consuming and an expert opinion as what could be dropped would be helpful. I am following it because the other 100% wholemeal spelt recipes I have used rise nicely outside of the oven but do not continue to rise inside. For those ones I get a flat topped loaf that has not risen enough. From this current recipe I actually had a nice baked dome on the finished loaf.
Robin
If someone has the time, I would appreciate a reply about the silicon mould, oven temp adjustments.