Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 55

The knobs and dials on domestic ovens are notoriously unreliable. Even where they indicate a precise temperature rather than a rough guide or a regulo number, you should regard the setting as approximate. It can be useful to check your oven’s actual heat with a separate oven thermometer, trying it in various places to see whether there is an even temperature throughout. But all that is really required is to know what setting gives a cool, moderate or hot oven. Remember that a fan delivers an extra 10-20°C of effective heat, so if you have it on (or are stuck with it) use settings slightly lower than you might expect.

In my recipes I try not to be too precise with oven temperatures. This is partly because of the variability just mentioned but mainly because if you understand roughly what heat a loaf requires (e.g. pretty hot for a big, wet, rye sourdough, moderate for an enriched sweet bread), you won’t go far wrong; common sense and a watchful eye will give better results than sticking religiously to a supposedly precise setting.