Online artisan bread class taught by Peter Reinhart himself

C

charley

Well-known member
With several threads about bread baking, this might be interesting to some. Craftsy is a very interesting site for lots of DIY things.

I have taken a class from P.Reinhart and he is the consummate teacher of yeast and breads--a thoroughly NICE person.

http://www.craftsy.com/class/artisan-bread-making/104?ext=FOOD52_ArtisanBread_BannerInclusion&utm_source=FOOD52&utm_medium=External%20Email&utm_campaign=FOOD52-Course%20Activation&utm_medium=email&mc_eid=d46c9f7622&utm_campaign=898f049c5a-Midweek_Edit_Prov_7_22_2014&utm_source=FOOD52+Subscribers+List&initialPage=true&utm_term=0_191568346e-898f049c5a-18373809&mc_cid=898f049c5a

 
Oven Temperature

What temperature do you bake the "do nothing" bread? I watched it and he doesn't say what the temperature the bread is baked. He only notes that it is baked for 40 minutes.

 
Judy, another of his bread videos show this temperature in the recipe section:

Flour the top of the dough, cut a slash down the middle and bake at 220°C/fan 200°C/425°F/gas 7 for 35-40 minutes.

I haven't tried it yet, but it looks EVEN EASIER than the NYC "no knead" overnight bread.

(Which could be a VERY BAD thing for me and is why I've been holding off making it.)

 
someone else may have the "right" answer but in case you need info soon:

If I were doing it I would guess 450F.

eta - I see I guessed a bit high!

 
I usually bake my breads at 425F...

Dan Lepard tends to like hotter ovens, but whenever I used some of the temperatures he recommends (450F or a little higher to start with), I find that the bottom of the bread suffers, it gets too dark and hard.

I sometimes start at 440F, and reduce the temp to 425F a few minutes later

 
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