Hi!
I bake my breads at 240C/464F in my home kitchen oven (unfortunately it doesnt reach a higher heat), using a cast iron dutch oven. J Hamelman sugests baking at this temperature in his recipes (Jacob Burton advice 260C/500F with lid, and then drop to about 232C/450F). There is an opinion that home ovens don't reach as high temps as profesional baking ovens and that's why at home we should use a dutch oven. I've searched for the "pro baking temp" info in internet and what I found is bakers do bake at the same temperatures as we do in our kitchen ovens, the only difference is a better steam holding in their ovens. I am disapointed because I was stoked on a rational combi oven that we are buing for our new restaurant, since I expected much better results in baking bread thanks to 300C/572F it reaches. It seems the only improve will be the steam. What about wood fired ovens, what temperature are used in this type of baking? Is it true that temperatures higher than 260C/500F make a crust too thin?
