I am in the process of making bread in the bread maker, but I want to try to bake it in the oven. I am just making white bread. What temp and how long would you recommend baking the bread?
Baking time depends on a lot of factors:
- loaf size
- oven temperature
- baking with or without tin
- dough type (wheat/rye/mix/...)
Safest choice would be to use an oven thermometer.
The loaf is done at 97 or 98°C core temperature.
Another indicator is the sound of your loaf: if you knock on its bottom and it sounds hollow, it's done.
Also important: experience. Bake the same recipe until you're used to it and the result satisfies you. If the result isn't perfect: don't worry. You'll end up with something edible in every case and don't need to starve.
For a nice crust, start with 250°C and turn the oven down to about 220°C when you put the bread in.
For an even nicer crust, you'll need steam. Not only humid air but STEAM. This question covers this topic: How can I create steam in a normal oven to promote bread oven spring?
For the best result you can achieve at home with a simple oven use a pizza stone. Heat it up to 250°C for 1 hour. Then put in the loaf and produce some steam.
Your bread machine recipe might be different from a regular bread recipe.
When baking, I usually preheat my oven to 250C with a deep pan at the bottom rack with a few cups of water. This is important to keep the dough moist but give a good crust. When it comes time to bake, I pop mu loaf in and drop the temp to 200C. I usually stop when I achieve a golden colour. But you can go darker if you want.