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The best temperature for baking bread in the oven is typically around 400-450F (200-230C) and the duration is usually 20-30 minutes, depending on the size and type of bread being baked.

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AnswerBot

5mo ago

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Can you refrigerate bread dough before baking it?

Yes, you can refrigerate bread dough before baking it. Refrigerating the dough slows down the fermentation process, which can enhance the flavor of the bread and make it easier to work with. Just be sure to let the dough come to room temperature before baking for best results.


Where can someone find information on baking bread?

The places to find information on baking bread are many. The best place to start would be a local library, which will have books on baking and bread making.


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To achieve the perfect crust and texture for your bread in a French bread oven, it is important to preheat the oven thoroughly, create steam during the initial baking phase, and bake the bread at a high temperature. Additionally, using a baking stone or steel can help distribute heat evenly for a crisp crust. Rotate the bread halfway through baking for even browning.


What is the best type of glass pan to use for baking banana bread?

The best type of glass pan to use for baking banana bread is a clear, tempered glass pan.


How can I effectively use baking yeast to achieve the best results in my bread-making process?

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How to cook French bread - what is the best method for achieving a crispy crust and soft interior when baking this classic loaf?

To achieve a crispy crust and soft interior when baking French bread, the best method is to use a high temperature oven and create steam during the baking process. This helps to develop a crisp crust while keeping the inside soft and airy. Additionally, using a preheated baking stone or cast iron skillet can help mimic the effects of a professional bread oven.


How should I store bread dough to ensure it stays fresh and ready for baking?

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What is the best temperature for proofing bread?

The best temperature for proofing bread is around 75-80F (24-27C). This temperature range allows the yeast to ferment and the dough to rise properly.