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BAKINg
Yeast dough should always be baked on the center rack of a preheated oven for the length of time specified in the recipe. The final expansion of the dough, called "oven spring", takes place in the first few minutes of baking in a hot oven. If the oven has been used for the rising of the dough, remove dough before preheating the oven.
Testing for Doneness - Two Methods
1. The time tested method of determining if the bread has baked sufficiently is to tap the crust lightly and listen for a hollow sound.
2. A more accurate method is to insert an instant-read thermometer (available in most housewares departments) into the center of the bread. When the thermometer registers 190°F, remove the bread from the oven. If the crust is browning too quickly, cover the top with a tented sheet of foil.
To avoid soggy bread, remove your bread from the pan immediately after baking and place on a wire rack to cool.
Selecting the Appropriate Oven Temperature
- 400°F to 425°F for bread with very little or no sugar, such as French bread.
- 375°F for most breads with an average amount of sugar (less than 1/2 cup sugar per 4 cups of flour)
- 350°F for sweet breads high in sugar (more than 1/2 cup sugar per 4 cups of flour)