|Conversion tables - Return|
|Celcius (ºC)||Fahrenheit (ºF)||Gas Mark||Classification|
Most bread is baked in the temperature range 200-240ºC. Timing is approximately 15-20 minutes for rolls and 25-30 minutes for bread loaves. The precise timing depends on factors like moisture and mass of the dough, and the type of flour used.
Emmer, spelt and khorasan flours tend to bake best at the cooler end of the range (190ºC) whilst most modern wheat flours tend to bake better at the higher end of the range (230ºC).
To simulate an ancient oven, set the temperature to 230ºC and preheat a baking sheet. Place the risen dough loaf on the baking sheet in the oven and close the door. Turn the oven down by 10ºC at the start and thereafter every 6 minutes until the bread is done. This will simulate the natural cooling of a clay oven.
Some Teflon coated pans have a temperature limit of 220ºC and will become unstable and degrade if used at higher temperatures. The stability of the coating is somewhat dependent on its thickness - so buy the best you can afford.