Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Rapid Temperature Rise Normal End-Of-Bake?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Rapid Temperature Rise Normal End-Of-Bake?

    I baked AR's Brioche-style hamburger buns Saturday for the first time. The recipe calls for 18' to 195-200. At 16', the temp was 195. I gave it another minute expecting 197-198 and the buns were at 205. They weren't ideal but they weren't ruined, and they stood up well to that evening's lamburgers, but the rapid temp rise surprised me. The hollow-knock test has always worked well for me, so I don't usually temp bread. But I am curious: Is a temp rise that fast normal for the end of a bread bake? How about carryover temps?

    #2
    I cannot speak to carry over temps. However, I can say that I carefully watch bread at the end of the cook. Once it starts to brown it can quickly overcook in my experience.

    Comment


      #3
      I have not looked specifically for this, but from time to time I have thought the same thing.

      I try to pull the bread at the minimum temp because there is some carryover rise, and the longer the bread stays in the oven, the more moisture will be baked out and I want to keep as much moisture as possible to prolong freshness.

      Artisan bread is a different animal, and I want a dark brow crust and don't worry about temp.

      Comment


        #4
        I welcome additional replies, but DavidNorcross and RonB, you've confirmed my suspicions. Next time around, I'll check at 15' and pull those babies if they're anywhere near 195. Thanks!

        Comment


          #5
          I forgot to mention that I use a leave in thermo to monitor temps. I normally set the alarm to go off ~ 5F early and stay close to watch the temp.

          Comment


            #6
            Yes, there's a faster rise in temp at the end of baking than at the beginning, but a minute more time shouldn't have caused a 10 degree rise -- I'd expect perhaps a couple of degrees at most. But also keep in mind the precise location where your temp probe is located can make a big difference in the numbers you see.

            A 1/4 inch difference where the tip of the probe is located could certainly make a 10 degree difference. If the tip was surrounded by the cooked dough, the temp might be quite different than if the tip ends up in an air pocket. That's why I never expect to bake to a single precise number.

            I see this as well for fruit desserts like cobblers -- the temps can be quite different in the doughy portion compared with the temps in the cooked fruit filling.

            Comment


            • fkrall
              fkrall commented
              Editing a comment
              Understand and agree--that thought did cross my mind, especially with limited real estate and the sensitivity of the MkIV. In fact, that could well be why the buns weren't ruined. Good points well taken!

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Compact Powerful Sear Machine For Your Next Tailgater


          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order


          The Good-One Is A Superb Grill And A Superb Smoker All In One


          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our†complete review

           

          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.


          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker


          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
          Click here for our review of this superb smoker



          Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

          Click here to see our list of Gold Medal Gifts


          The Pit Barrel Cooker May Be Too Easy


          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them