How long and at what temperature should I bake a freestanding sourdough loaf?
For a freestanding loaf I bake at about 230C (446F), roughly 30 minutes with the lid on, then 15 to 20 minutes with the lid off until deep brown, aiming for around 96C core temperature.
Answered by Hendrik, The Bread Code
From the book
Knowing the exact baking time is sometimes a little challenging as it might be that the outside of your bread is cooked but the inside is still raw. The best way is to use a thermometer and measure the core temperature. At around 92 °C (197 °F) your dough is done. I generally bake loaf pan bread at around 200 °C (390 °F), which is a little less than my freestanding bread which I bake at 230 °C (445 °F). That’s because it takes a while for the dough to bake properly inside the loaf pan. The edges don’t heat up as quickly. Then the top part of the dough is properly cooked, while the inside isn’t yet. When baking make sure to use steam or simply place another equally sized loaf pan on top of your loaf pan. This way you simulate a Dutch oven. The dough’s evaporating moisture will stay inside.
Where this was asked
The Perfect Whole Wheat Sourdough Bread | Full MasterclassRelated questions
Not quite your question? Ask Loafy