Overbaking bread?

gardenman · ‎03-09-2010

I recently got America's Test Kitchens' cookbook "Bread Illustrated" where they state it's pretty much impossible to overbake bread. Due to the moisture in a loaf of bread, the internal temperature will never go above 212 degrees, the boiling point of water. I typically bake my bread to around 205-210 degrees (or so, depending on the recipe) and then remove it, but they say you can keep it in the oven nearly indefinitely until you achieve the desired crust color without impacting the internals of the loaf.

Interesting. I always pull mine once it reaches the desired temp regardless of the crust color. I'll have to experiment with that in the future. I'd always assumed bread was like anything else and could be overcooked and should be removed once at the right internal temperature. I could be wrong about that assumption. Maybe I can leave a "done" loaf in the oven until the crust is as dark as I want and not have to worry about drying it out or overbaking it. You learn something new all of the time. I've been baking bread for decades and this is the first I've read that.

It makes sense. I've got two loaves in the freezer now so it'll be mid-December-ish before I need to bake bread again, but I'll make a two loaf recipe and leave one in longer for a darker crust and then compare the results.

Fly!!! Eagles!!! Fly!!!

Carmie · ‎10-25-2010

I have burnt the crust, but the inside was okay. I just cut the crust off and made bread pudding with the insides.

I don't remember if the inside was still moist or very dry...dry bread works great for bread pudding.

That is an interesting concept. I never thought about it. Let us know how true this is when you bake bread again.

Sooner · ‎03-10-2010

This is very ATK. Don't worry about browning the crust to the degree you like, it won't hurt the bread. I think we all know that don't we? If you overbrown in, yes, it would affect the inside. And at a point it will affect the bread inside as well.

I will bake a potato until the crust is dark and crunchy. The inside is fine until it starts to burn on the outside and then it isn't fine inside. Edible, yes, but starting to brown on the inside too--which changes the eating experience.

Nightowlz · ‎03-11-2010

DH bakes most breads to 190°. I know he has also thumped the bread to check for doneness.

Neither of us likes dark crust.

DH rolls out the dough to make bread in a pullman pan with lid so it looks like store bought bread when you slice it.

If we made it in the bread machine we would pick light for the crust setting.

Sooner · ‎03-10-2010

@Nightowlz wrote:
DH bakes most breads to 190°. I know he has also thumped the bread to check for doneness.
Neither of us likes dark crust.
DH rolls out the dough to make bread in a pullman pan with lid so it looks like store bought bread when you slice it.
If we made it in the bread machine we would pick light for the crust setting.

@Nightowlz I'll bet your DH bread is wonderful!

This husband uses medium crust setting for the more-than-3/4 whole wheat bread he makes in the bread machine. It's wonderful. Medium, light or dark. . . depends on the machine, what kind of bread, preference of the baker, etc.

We just had part of a fresh loaf for lunch with leftover rib roast! Now that's a good sandwich!

Icegoddess · ‎03-19-2010

I go by crust color. Don't think I've ever put a temperature probe in a loaf of bread. I mix mine in the bread machine, but remove it and shape and cook in the oven because no matter the setting on the BM the crust is so pale. I mean really pale.