Originally Posted by
number_6
True for "most" breads, but small or flat breads with a crisp crust require baking at 280C (550F) as well as using a stone. Some US ovens cannot go above 500F (maybe some silly safety regulation) though mine does go to 550F. While it does reach that temperature easily, it is also the maximum that can be set
To be honest ... I think this is arguing just for the sake of it.
I don't know what flat breads you mean but most thin flat breads are cooked at a much higher temperature than 280 in a tandoor or a beehive type oven for example and most other are cooked on pans over hob heat. Achievng sufficient heat in a domestic oven for this is easilly achieved by cooking under a grill on top of a preheated cast iron skillet with the grill set on high. A stone makes virtually no difference for breads cooked in a few seconds or a minute or two but you can buy a stone pretty easily if you want one.
Anyway, nobody in the thread said that they were yearning for a bit of flat bread and even using your number - most ovens sold now are fan assisted in which case 280 in a standard oven is equivalent to around 240/250'ish in a fan oven which covers 99% of domestic ovens sold.
I was however responding to this specific comment ....
Originally Posted by
notsosmart
I'm all for making bread at home, but... if you want truly excellent bread, you need a professional (read: hot) oven. No getting around it.
...... which is ..... wrong!
I'm sorry I answered it now!
