The blackened crust perfumes the bread, making the flavour of the bread deliciously deep and aromatic.Low temp baking creates bread with less colouring generated from the oven process. This happens most of the time in a bakery causing a delay for the oven to reheat.The usual bake routine is to preheat the oven to 250C (480F) with a baking stone inside. Lean-dough loaves of bread, for example, bake at 190-210 degrees Fahrenheit while heavier dough bread is done at 180-200 degrees F. There are two methods of baking the bread; you can preheat the oven for 15 minutes to 475 degrees Fahrenheit or place the dough directly into the oven without preheating. creates oven spring, I really advise you to. As should bread with toppings (e.g. Creating the perfect testing environment with the same dough, the tension from shaping it, the temperature of the oven and heat temperature of the baking stone are hard to recreate perfectly.As the bread baked like this is exposed to cool temperatures from the oven, less Maillard reaction occurs. Avoid adding freezing flour as it causes the dough to take a long time to rise. Though it is a bit unpredictable for me to recommend. The top heater of the oven is used if the capability is available. Moisture is retained in the dough by keeping the lid on the dutch oven. Usually, the crust should have a golden brown color.If you want a soft, crunchy crust, switch off the oven when the bread has baked and leave it for 5-10 minutes without opening the door. For the Italian style bread, cut the dough and make oval shapes for baking. Other ways of creating moisture in the oven include:Once the oven is preheated, add two to three cups of water to the pan before placing the dough on the rack for baking. This temperature is not achievable in most domestic ovens so wood or gas-fired ovens are usually used. This is why experts advise bakers to use flour that can withstand several risings before the break down of gluten.You can make simple patterns on the upper part of the dough by making cuts. For some breads I'll turn the oven down to 200-210C (390-410F), halfway through.Alongside the quality of the dough, there are a few ways to adapt it during the baking stage.The power the oven has to return to temperature after opening the doorThese all make a difference to the bread, generally, the more intense these factors are, the stronger and darker the crust will be.However, today we are going to focus on the temperature of the oven.First off here's a first-hand account of what happens when baking bread at high temperatures.What happens when baking at high temperature - A case studyIn the case of oven temperature, for crusty bread an overly high temperature is not always the best thing:I worked in a bakery where they would crank the oven up to the max before dropping it down once the bread went in.Despite dropping the heat, the oven temperature started at 500C (930F)!It took a while to cool to a more standard baking temperature of 220C (430F) and to be honest, it never really dropped close for the first 10 minutes.The bread's crust coloured quickly and well, it looked ready to take out really early on. These include the temperature of the heat, the number of sugars and amino acids (protein) available, the ph value and many more. This process helps the gluten to relax and makes shaping the dough easier.If you are preparing the famous French bread, cut the dough in the middle to make two equal shapes. Knead it again before shaping it.After kneading the bubbles out, allow the dough to sit for a few minutes before baking. It explains why the proofing process is essential before adding the flour.Add room temperature flour and salt to the mixture. The bake time for a pizza is generally under a minute in this heat.When making pizza at home with a cooler oven, try adding sweeteners and olive oil to the dough recipe to help speed up the colourisation.Some Italian breads are baked at high temperatures, especially some of the regional flat or sandwich breads. It is important to set and preheat the oven to the proper temperature as called for in the bread recipe. These breads are moist in the inside and slightly char'd on the surface. This makes the bread crumb moist and lowers the temperature the crust browns through … The second rising is optional and should last thirty minutes to an hour. The mechanical Dough Development method, on the other hand, involved mixing the dough at high speed to reduce the time it needs to rise to ten minutes.During these days, bread was baked in communal ovens, large masonry ovens, or open fire. It explains why people living in high altitude areas should use a small amount of yeast.