The heat of the oven transforms the moisture in the bread dough into steam causing the bread to rise rapidly. This technique simulates the cooking temperatures of old fashioned wood-fired masonry ovens in which the bread dough received an initial blast of very hot air followed by a gradual cooling after removal of the embers. Some bread recipes call for the dough to be placed in a very hot oven for a short time and then the temperature is lowered for the remainder of the baking time.
Many basic breads, containing only flour, water, and yeast, are baked at high temperatures, usually 400✯ and above, while breads containing enrichments, such as eggs, milk, or butter, are baked at lower temperatures. Most breads require a specific baking temperature that must remain constant to achieve the proper results. It is important to set and preheat the oven to the proper temperature as called for in the bread recipe. The large masonry ovens yielded excellent results however, other methods, such as open fire baking, resulted in bread loaves that were inconsistent in texture, flavor, and doneness. Oven Baking | Hearth Baking | Using a Bread Machine | Using a Slow Cookerīefore the indoor electric or gas oven became a common household appliance, most bread was baked in large wood fired masonry ovens, communal ovens, or over and open fire.
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