Exact: 446°F | Commonly rounded to 450°F
🎯 Perfect For:
-
🍞
Artisan Bread
Crusty exterior -
🥖
Sourdough
Maximum spring -
🍕
Pizza
Crispy base
🔥 Adjust 230°C (450°F) for Your Oven Type
For fan/convection ovens, reduce to 210°C (410°F) as fans circulate heat more efficiently. Conventional ovens use 230°C (450°F) as stated. Gas ovens should be set to Gas Mark 8. For bread baking, high heat is essential for oven spring and crust development.
410°F (-20°C adjustment)
450°F (no adjustment)
230°C / 450°F
Crispy crust
Pro Tip: Preheat your oven and baking stone/steel for 45-60 minutes at 230°C. This thermal mass retains heat when the cold dough enters, ensuring maximum oven spring and crust development for artisan bread.
Complete 230°C (450°F) Baking Times
Artisan boules bake for 30-35 minutes achieving deep golden crust with hollow sound when tapped. Baguettes require 20-25 minutes for crispy exterior. Sourdough loaves need 35-40 minutes for maximum crust development. Pizza bakes for 10-12 minutes with charred spots. Focaccia requires 20-25 minutes for golden top and fluffy interior. Dinner rolls take 12-15 minutes.
Artisan Bread
| Boule (round loaf) | 30-35 min |
| Baguettes | 20-25 min |
| Ciabatta | 25-30 min |
Sourdough
| Large loaf (1kg) | 35-40 min |
| Medium boule (500g) | 30-35 min |
| Sourdough rolls | 18-22 min |
Pizza
| Neapolitan-style | 10-12 min |
| Thick crust pizza | 12-15 min |
| Flatbread | 8-10 min |
Other Breads
| Focaccia | 20-25 min |
| Dinner rolls | 12-15 min |
| Naan bread | 6-8 min |
🔬 Why 230°C (450°F) is Perfect for Artisan Bread
The science behind crusty artisan bread lies in rapid oven spring and Maillard reaction. At 230°C (450°F), dough expands quickly as water converts to steam, creating dramatic volume increase before the crust sets. The high heat also triggers rapid Maillard browning and caramelization, creating the deep golden crust and complex flavors that define artisan bread.
- • Rapid oven spring (gas expansion)
- • Steam creates crispy crust
- • Maillard reaction for color/flavor
- • Interior stays soft and chewy
- • Result: Perfect crusty exterior
- • Slow oven spring (poor volume)
- • Insufficient crust development
- • Pale color (no Maillard)
- • Dense, heavy crumb
- • Result: Soft, pale bread
Oven Spring Science: At 230°C, dough temperature rises rapidly from room temperature to 60°C within the first 10 minutes. Carbon dioxide and alcohol vapors from fermentation expand dramatically, increasing loaf volume by 30-40%. Once the dough reaches 75°C, gluten proteins denature and structure sets, preventing further expansion.
💧 Master the Steam Method at 230°C
Steam during the first 15-20 minutes is essential for crusty bread at 230°C. Steam keeps the surface moist and elastic, allowing maximum expansion before the crust sets. It also promotes gelatinization of surface starches, creating the glossy, crackling crust.
Perfect Steam Baking in 5 Steps:
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1Preheat with steam pan
Place empty metal pan on bottom rack while preheating to 230°C for 45-60 minutes. This pan will hold boiling water for steam generation.
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2Boil water in kettle
Have 1-2 cups boiling water ready. Boiling water creates immediate steam, whereas cold water takes time to heat and produces insufficient steam.
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3Load bread and add steam
Quickly place scored dough on baking stone/sheet, then immediately pour boiling water into the preheated pan. Close oven door quickly to trap steam.
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4Bake with steam for 15-20 minutes
Keep oven closed during this crucial period. Steam allows dough to expand fully before crust formation begins.
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5Remove steam pan, continue baking
After 20 minutes, carefully remove steam pan (or open door briefly to release steam). Continue baking in dry heat to develop deep crust color and crackle.
Pro Tip: Dutch Oven Method
Bake bread in a preheated Dutch oven with lid on for the first 20 minutes at 230°C. The covered pot traps steam from the dough itself, creating perfect crust without needing a separate steam pan. Remove lid for final 15-20 minutes to brown.
🔧 Troubleshooting 230°C (450°F) Baking
Problem: Crust burns before inside is baked through
- • Oven temperature too high (verify accuracy)
- • Loaf positioned too close to heat element
- • Insufficient steam in first phase
- • Reduce to 220°C (430°F)
- • Move rack to middle position
- • Tent with foil at 20-minute mark
- • Ensure adequate steam for first 20 min
Problem: Bread doesn't rise much (poor oven spring)
- • Over-proofed dough (gas already exhausted)
- • Insufficient steam during baking
- • Oven not fully preheated to 230°C
- • Proof until dough springs back slowly
- • Generate more steam (2 cups water)
- • Preheat oven for full 45-60 minutes
- • Use baking stone for thermal mass
Problem: Pale crust without golden-brown color
- • Too much steam throughout entire bake
- • Oven temperature too low
- • Insufficient sugar in dough for Maillard
- • Remove steam pan after 20 minutes
- • Verify oven at 230°C with thermometer
- • Add small amount of sugar to dough
- • Extend baking time by 5-10 minutes
Frequently Asked Questions
What is 230 Celsius in Fahrenheit for bread baking?
230°C equals 450°F (exact: 446°F, rounded for convenience). This is the ideal temperature for crusty artisan bread with maximum oven spring. The high heat creates rapid expansion and triggers Maillard browning for deep golden crust and complex flavors.
How do I know when bread is done at 230°C?
Bread is done when it's deep golden brown and sounds hollow when tapped on the bottom. Internal temperature should reach 95-98°C (205-210°F). For crusty bread, total baking time is typically 30-40 minutes with steam for the first 20 minutes.
Do I need steam when baking at 230°C?
Yes, steam is essential for crusty bread at 230°C. Steam during the first 15-20 minutes keeps the surface elastic for maximum expansion and creates glossy, crackling crust. Use a steam pan with boiling water or bake in a covered Dutch oven.
Can I bake pizza at 230°C?
Yes, 230°C (450°F) is perfect for homemade pizza. Preheat a baking stone or steel for 45 minutes, then bake pizza for 10-12 minutes until crust is golden and cheese is bubbling. For even crispier results, increase to 240-250°C if your oven allows.
Should I reduce 230°C for a fan oven?
Yes, reduce to 210°C (410°F) for fan/convection ovens. Fan circulation increases heat efficiency by about 20°C. Without reduction, bread may over-brown on the outside before the inside fully bakes. Check doneness 5 minutes earlier than conventional oven times.
What's the Gas Mark equivalent for 230°C?
Gas Mark 8 equals 230°C (450°F). This is the high heat setting used for crusty breads and pizza. Some older gas ovens may list this as "very hot." Gas ovens often have moisture from gas combustion, reducing need for added steam.