bread temp omfgwtfbbq

omg, Homemade Bread: Temperature is Key | ThermoWorks has all this info about what happens at different temperatures when you bake bread! this table is pulled from “on baking,” pearson, page 57:


80°–170°F (27°–77°C) Gasses are formed and trapped More CO2 from yeast is produced, as are gasses from any chemical leaveners and alcohol vapor from the fermentation
140°–212°F (60°–100°C) Starches gelatinize Starch granules swell and burst, creating a thick web of starch molecules
160°–185°F (71°–85°C) Proteins coagulate The gluten strands curl up, tightening their links with each other, and solidifying the bread’s structure
Across the temperature range Fats melt In rich doughs, the fats that were emulsified in the dough melt, moistening the dough
212°F (100°C) (adjusted for elevation) Water boils Steam is one of the most important leaveners in bread
320°F (160°C) and up Sugars caramelize, Maillard reaction Sugars on the exterior will brown at this temperature and others will combine with proteins to produce nutty, toasty flavors and beautiful color
Carryover baking After the bread is removed from the oven, the temperatures will equalize, with the interior continuing to warm as the exterior begins to cool
Staling ( starch retrogradation ) Once the bread reaches room temperature, the starch molecules start to shed water and to try to reassemble themselves in to starch granules, a process that makes soft bread feel hard and, well, stale

( On Baking , Pearson, pg . 57)

i do not have one of that company’s temperature probes that you can leave inside the oven with a thin cord that goes out to the display unit. maybe later! FOR SCIENCE! lol


That is a very cool chart! @susan, let’s go over that with Clover!


2020, ya’ll! We need to coagulate (but social distance :roll_eyes:)


I need a chart like this for:

  • tea
  • cannabis
  • noodles