I used to bake my rye bread at 425F for 45 minutes. Now I start at 500F for 15, then drop to 350 for 30. The crust is way better. Anyone else mess with their oven temps like this?

3 comments

3 Comments

finleybutler1mo ago

What made you try that temp change?

victor6361mo ago

Makes sense, @finleybutler, that initial blast really sets the crust.

fiona_murray12d agoOG Member

Honestly, a buddy of mine from another forum tried messing with the temp on his setup. @finleybutler, he was dead set that a slower ramp would give a more uniform crust but man, that first blast did nothing for him. His whole batch came out uneven and he ended up tossing half of it because the base was still raw in spots. Tbh, seeing his struggle made me stick to the fast start every time. Ngl, he's still trying to tweak his method but I swear the initial heat is what locks it all in.