sofasurfer
08-28-2016, 05:55 PM
I'm sure that my problem is that I did not bake long enough and probably should have baked hotter but here is my story.
I used a stored bought bread dough. In a conventional over I baked at 350 degrees for 20 minutes and I did a second loaf for 30 minutes. Both turned on perfect.
Now I heated my solar oven to 250 degrees. I could have gotten close to 350 degrees but decided against it because many times, on a less than very hot day, my solar oven won't get past 250 so I wanted to try on the lower end of the scale. Anyway, I raised the bread outside in mid-80 degree heat and then put it in the 250 degree oven. The bread continued to rise another 30 percent which was quiet a bit more than I would have normally wanted. I baked it for 50 minutes while trying to keep the temp around 200 to lower 200s. It actually ended up hitting 275 for the last 15 minutes. The bread never got brown and when I puller it out it fell back to a normal size, but looked like heck. I could tell it was not done. Anyway, what a failure.
My question is, was my main malfunction time, temp or rised to much? Many websites say that bread is commonly baked at 200-250 degrees. I think it fell for lack of support because it raised to much. I should have baked for at least 1-1/4 hours I think. Should this have worked at 200-250 degrees? Also, why didn't it start to brown? I read that misting it with water helps it to brown. Is this true?
I used a stored bought bread dough. In a conventional over I baked at 350 degrees for 20 minutes and I did a second loaf for 30 minutes. Both turned on perfect.
Now I heated my solar oven to 250 degrees. I could have gotten close to 350 degrees but decided against it because many times, on a less than very hot day, my solar oven won't get past 250 so I wanted to try on the lower end of the scale. Anyway, I raised the bread outside in mid-80 degree heat and then put it in the 250 degree oven. The bread continued to rise another 30 percent which was quiet a bit more than I would have normally wanted. I baked it for 50 minutes while trying to keep the temp around 200 to lower 200s. It actually ended up hitting 275 for the last 15 minutes. The bread never got brown and when I puller it out it fell back to a normal size, but looked like heck. I could tell it was not done. Anyway, what a failure.
My question is, was my main malfunction time, temp or rised to much? Many websites say that bread is commonly baked at 200-250 degrees. I think it fell for lack of support because it raised to much. I should have baked for at least 1-1/4 hours I think. Should this have worked at 200-250 degrees? Also, why didn't it start to brown? I read that misting it with water helps it to brown. Is this true?