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Oven Temperature and Baking Time

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Temperatures must be adjusted for the product being baked. At the proper temperature, the inside of the unit becomes completely baked at the same time the crust achieves the desired color. Therefore:

  1. Large units are baked at a lower temperature and for a longer time than small rolls spaced apart.

  2. Rich doughs and sweet doughs are baked at a lower temperature because their fat, sugar, and milk content makes them brown faster.

  3. French breads made with no added sugar and a long fermentation require very high temperatures to achieve the desired crust color.

    • Popular American lean breads are baked at 400° to 425°F(205° to 220°C).
    • Some French breads are baked at 425° to 475°F(220° to 245°C).
    • Rich products are baked at 350° to 400°F(175° to 205°C).

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