Baking

Underbaking is a common fault. Most lean hearth breads are best baked in a hot oven preheated to 425° to 450°F(218° to 232°C) until the crust takes on a rich, deep brown color. Use the lower end of this range for large loaves and the hotter temperatures for small products. Small products need a higher temperature so the crust browns sufficiently in the shorter baking time. A well-browned crust has a richer flavor because of the well-caramelized starches and the browned proteins. Pale golden crusts have a blander flavor. In addition, taking care to bake the bread fully ensures a crisp crust that is less likely to be softened by excessive moisture from the interior of the bread.