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Post by wvengineer on Jul 20, 2017 19:38:22 GMT
The style of bread and how much it raised will play into it as well. A traditional rectangular loaf will keep heat longer than, say a French Baggette that's long and skinny.
A denser bread that didn't raise much will hold less heat than one that raise a lot.
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Post by the light works on Jul 20, 2017 20:21:58 GMT
The style of bread and how much it raised will play into it as well. A traditional rectangular loaf will keep heat longer than, say a French Baggette that's long and skinny. A denser bread that didn't raise much will hold less heat than one that raise a lot. I would expect it the other way around - a more porous bread would have less mass per volume, so it should lose heat faster. addendum: also more surface area for conduction.
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Post by mrfatso on Jul 20, 2017 20:55:53 GMT
Something else to keep in mind is the bread has a LOT of small air pockets inside. That sort of setup makes for pretty good insulation. That will help to increase the cool time. Pizza on the other hand, the toppings weigh down the dough and minize the size of the air in the crust. Depending on the type of crust and leavening used, that will also affect how will the crust will insulate. Maybe one way to look at it, while I don't bake pizza at 800f... I usually bake pizza at 400-450 and bread 325-350. Once out of the oven and off the pan, a pizza will be room temperature in around 20-30 minutes. A loaf of bread will still be warm to the touch after an hour. the cooking time would also seem to be relevant in this. as I recall, it also takes longer to cook the bread. but I've never been able to measure the temperature of a loaf of bread after an hour. There are long probe thermocouples that are used in the catering industry that would do the job. It would depend on what you mean by bread, a sandwich loaf would retain its heat far longer than a naan bread.
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Post by the light works on Jul 20, 2017 21:04:51 GMT
the cooking time would also seem to be relevant in this. as I recall, it also takes longer to cook the bread. but I've never been able to measure the temperature of a loaf of bread after an hour. There are long probe thermocouples that are used in the catering industry that would do the job. It would depend on what you mean by bread, a sandwich loaf would retain its heat far longer than a naan bread. they are all about 98.6F (37C) by that time.
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Post by the light works on Jul 21, 2017 0:54:15 GMT
I guess there needs to be a definition about such things as shape of the bread and the thickness of the pizza. new york pizza vs. west coast pizza makes a significant difference. also, it bears mentioning that pizza sauce fresh out of the oven IS the hottest manmade substance there is.
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Post by silverdragon on Jul 21, 2017 9:11:03 GMT
Naan bread cools to cold by the time you finish eating your curry, a fresh loaf from a bread-maker can be still hot or warm a couple of hours later, dependant on how much you cool it of course.
The same bread mix from my bread-maker, if treated different, and set to mix only no bake. If cooked as a loaf, may take an hour to be cool, if divided and made into smaller rolls, may cool within 20 mins.
I use the bread-maker machine to mix only because it does a bloody good job and is a good bread mix "Prover" as well. Its programmable to knock back and second prove if required, it can do many different doughs, so its worth its weight.
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Post by silverdragon on Jul 21, 2017 9:14:58 GMT
I guess there needs to be a definition about such things as shape of the bread and the thickness of the pizza. new york pizza vs. west coast pizza makes a significant difference. also, it bears mentioning that pizza sauce fresh out of the oven IS the hottest manmade substance there is. My Mums "Marmalade" ... You can take all your steam cleaners and hot water dishwashers and they aint NOTHING in the ability of my Mums marmalade to clean a pot, its magma, its hot, searingly hot, its sticky, it scours out its own pans, its completely 100% anti-bacterial, and it sets immediately into a substance that needs three days to cool gently or the thermal shock will break the glass jars you store it in. Do NOT warm it up under a grill.
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Post by the light works on Jul 21, 2017 13:37:41 GMT
Naan bread cools to cold by the time you finish eating your curry, a fresh loaf from a bread-maker can be still hot or warm a couple of hours later, dependant on how much you cool it of course. The same bread mix from my bread-maker, if treated different, and set to mix only no bake. If cooked as a loaf, may take an hour to be cool, if divided and made into smaller rolls, may cool within 20 mins. I use the bread-maker machine to mix only because it does a bloody good job and is a good bread mix "Prover" as well. Its programmable to knock back and second prove if required, it can do many different doughs, so its worth its weight. here, bread machines are cheap pieces of crap, now. they weigh considerably less than they used to, and they only do more than the old ones, if you count available settings, and not repetitions. - now that the one I got Mrs TLW for Christmas is 7 months old, I can go ahead and throw it away, instead of turning it in on the warranty, like I asked her to do back in January. it made good bread, but not $10.00 a loaf plus ingredients worth of good.
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