However, most recipes seem to have you turn the oven down at some point during the bake (I generally turn mine down from 454F to 425F after five minutes), but there are a few recipes where you do turn the oven off, usually nearer the end of the bake. Where is this recipe from?
I experimented and found 60c five minutes after the bread goes in gives and insipid sallow crust but popping it down by 40c after five minutes then by another 30c five minutes later gives a nice colour without it being too thick
references with regards to a long bake for Westphalian style pumpernickel loaves. Basically, "falling oven" should be a generic reference to the technique of starting at a high temperature, and then gradually lowering it throughout the bake.
The ones that I'm familiar with all start with preheating to, for example, 200 deg C, then turned down to 150 deg C for the first hour, then turned down to 120 deg C for the rest of the multi-hour bake, or something along those lines. There are many variations on how long each temp is held for, so the recipe needs to be specific as to what is required.
If the actual recipe that you have doesn't show it, the maybe check through the comments on the recipe, or look for reviews of it on-line, and see if you can find the precise time / temperature schedule that should be used.
However, most recipes seem to have you turn the oven down at some point during the bake (I generally turn mine down from 454F to 425F after five minutes), but there are a few recipes where you do turn the oven off, usually nearer the end of the bake. Where is this recipe from?
It's a german gluten free mix - ibeks.
I experimented and found 60c five minutes after the bread goes in gives and insipid sallow crust but popping it down by 40c after five minutes then by another 30c five minutes later gives a nice colour without it being too thick
references with regards to a long bake for Westphalian style pumpernickel loaves. Basically, "falling oven" should be a generic reference to the technique of starting at a high temperature, and then gradually lowering it throughout the bake.
The ones that I'm familiar with all start with preheating to, for example, 200 deg C, then turned down to 150 deg C for the first hour, then turned down to 120 deg C for the rest of the multi-hour bake, or something along those lines. There are many variations on how long each temp is held for, so the recipe needs to be specific as to what is required.
If the actual recipe that you have doesn't show it, the maybe check through the comments on the recipe, or look for reviews of it on-line, and see if you can find the precise time / temperature schedule that should be used.