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Starch gelatinization begins at 105 °F (41 °C), [34] the yeast dies at 140 °F (60 °C), [35] and the baking is finished when the product reaches an internal temperature of 208–210 °F (98–99 °C). [21] Cooling: Once the bread is fully baked, it is removed to racks to cool. Bread is sliced once it has cooled to 95–105 °F (35–41 °C).
Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.
Too warm a temperature slows growth, while even higher temperatures will kill the yeast. Death of the yeast cells occur in the range of 50–60 °C (122–140 °F). [ 19 ] [ 20 ] [ 21 ] When cooling a levain or sourdough pre-ferment, if the dough temperature drops below 10 °C (50 °F) it affects the culture and leads to the loss of a ...
Store your bread at room temperature in a cool, dry place for up to four days. To ensure maximum freshness, only cut the bread as needed to minimize air exposure.
Freshly baked bread Anders Zorn – Bread baking (1889) Baking is a method of preparing food that uses dry heat, typically in an oven , but can also be done in hot ashes , or on hot stones . The most common baked item is bread , but many other types of foods can be baked. [ 1 ]
Making bread in the summertime is a real joy. The warm, humid temperatures help dough rise beautifully. But in winter, it can be a real bear to get the lift you need in a cooler home.
Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage [1] or assembled into a final product. It has been used to increase the mass manufacture and distribution of bread products, including bagels. [2] When parbaking is used to bake bread, it increases the shelf life of the loaf ...
A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.