What temperature should baguettes be cooked to?

A temperature of 190F at the center will yield bread that’s fully baked (soft and moist) but not over-baked (tough and dry). For thin/crusty bread with a dry interior, like baguettes, small crusty rolls, or focaccia, rely on crust color to determine the point of optimum doneness.

Learning how to steam bake in the oven and baking bread in the steam oven is not difficult, and it gives a great result. Using steam in the beginning of the baking process makes the bread crispier on the surface. This is because the steam (or water essentially) creates a wet surface which will help it bake more evenly.

The key differences between steamed bread and baked bread are water absorption for dough mixing, method of cooking, and way of serving. Steamed bread doughs are stiffer and much less ‘plastic’ than baked bread dough.

Wrap in aluminium foil Alternatively, you can keep a baguette from drying out by wrapping it in aluminium foil for up to two days at room temperature. The crust may soften but you can easily crisp it up again in a toaster or the oven.

Wrap it in foil and heat it in a 350F (180C) oven for around 15 minutes (less for slices). You can also simply microwave the baguette for about 30 seconds, but the crust will be soft.

The main purpose of using steam in the oven to bake bread is to help the bread dough expand as it bakes. Steam creates a moist environment which keeps the outer crust of the loaf softer for longer and therefore allowing it to expand before it firms up.

Recent research suggests that cooking bread with steam actually lowers its glycemic index, making it a healthier choice for consumers struggling with diabetes and other illnesses.

Press and roll each dough half into baguette form, about 9 inches long. Put the loaves side by side on the tray in the steam oven with the rack in the lower rack position. Set to Steam at 100F for 25 minutes to proof.

Professional bread ovens have a steam function. Baguettes are steamed during their first 10 to 15 minutes of baking. This keeps the crust supple so that the very final rise known as oven spring can happen. Some home bakers like to mist their loaves with water before baking to mimic the professional steam functions.

350 degrees F is the optimal temperature for reheating loaves of baguette. It helps the cake heat up quickly, so it retains the moisture of the texture. If you want a crispy and soft crust, preheat the oven to this temperature. You should also keep the loaves intact and only slice them after complete reheating.

The MVP in action. Aluminum is good for cakes, bars, and piesbut also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges.

Convection (fan) ovens can actually be better at baking bread, especially if you’re baking multiple loaves at once. Since the heat is more consistent and there is a lower risk of hot or cold spots, you don’t have to worry about turning your loaves around or adjusting them at any point.

Cover with the lid, making sure the lid is dry. Steam for 1 hour and 30 minutes, or until cooked. Don’t lift the lid during the steaming time, as the dough will collapse. Carefully lift the cooked Steam bread / Dombolo out of the saucepan onto a cooling rack.

It’s so important that those big commercial ovens are able to inject steam directly into the baking chambers. That steam is the key to creating the perfect crust on every boule that makes its way out their door. Commercial ovens aren’t typically accessible to the average home baker.

In the first few minutes of baking, loaves of bread will rise rapidly as the gases trapped inside expand and the yeast has a final burst of activity (this is called ovenspring). Steaming within this time helps keep the crust soft.