Quick Answer: 180°C = 350°F
Paul Hollywood's bread recipes use 180°C, which equals 350°F in American ovens. This is his standard baking temperature, though he often starts at 220°C (425°F) for the first 10 minutes to develop a crispy crust, then reduces to 180°C (350°F) for the remainder of the bake time.
🔥 Pro Tip: Paul often starts at 220°C (425°F) for 10 minutes, then reduces to 180°C (350°F)
💡 Need a quick conversion? Use our interactive temperature calculator at the top of this page to convert any Celsius temperature Paul uses in his recipes. Simply enter the value and get instant results! Below, discover how to adapt his British techniques for American kitchens.
Paul Hollywood's Temperature System
| Bread Stage | UK (Paul's) | US Conversion | Purpose |
|---|---|---|---|
| Proving | 21-24°C | 70-75°F | Ideal rise temp |
| Main Bake | 180°C | 350°F | Standard bread temp |
| Initial Blast | 220°C | 425°F | Crust formation |
| Pizza/Flatbread | 250°C | 480°F | Maximum heat |
💡 Want to convert these temperatures for fan ovens? Try our calculator above with fan oven mode.
🤝 Get the "Hollywood Handshake" - US Oven Tips
Steam for Crust (Paul's Secret)
- • Place roasting pan on bottom rack
- • Pour 1 cup boiling water when bread goes in
- • Creates Paul's signature crusty exterior
- • Remove pan after 15 minutes at 350°F
The "Tap Test" at 180°C/350°F
- • Internal temp: 190°F (88°C) for white bread
- • 200°F (93°C) for whole wheat
- • Bottom should sound hollow when tapped
- • Paul's timing: usually 25-35 minutes
Adapting Paul Hollywood's Recipes for US Kitchens
🇬🇧 ↔️ 🇺🇸 UK vs US Ingredient Differences
Flour Types
Paul uses:
UK "Strong Bread Flour" (12-13% protein)
You need:
US "Bread Flour" (same protein level)
⚠️ Don't use:
All-Purpose Flour (too weak for Paul's recipes)
Yeast Conversion
Paul uses:
7g fresh yeast OR 1 tsp dried yeast
US equivalent:
2¼ tsp active dry yeast (1 standard packet)
💡 Or use:
1¾ tsp instant yeast (no proofing needed)
Kitchen Equipment Adjustments
American home ovens differ from Paul's professional BBC kitchen setup. Here's how to bridge the gap:
Oven Heat Distribution
US ovens often have weaker bottom heat compared to UK professional ovens. Solution: Place a baking stone or heavy baking sheet on the lowest rack and preheat for 30 minutes. This mimics the intense bottom heat Paul gets in his kitchen.
Steam Injection
Paul has access to professional steam ovens at 180°C/350°F. Your DIY solution: Place an empty roasting pan on the bottom rack during preheat. When you load the bread, carefully pour 1 cup of boiling water into the hot pan. Remove after 15 minutes to allow crust browning.
Proving Temperature
UK room temperature (21°C/70°F) is ideal for proving dough. US homes are often cooler (68°F/20°C), which slows yeast activity. Fix: Use your oven's proof setting, or simply turn on the oven light to create a warm environment (reaches about 75°F/24°C).
Paul's Famous Breads at 180°C (350°F)
These are Paul Hollywood's signature breads that all bake at 180°C. Use our temperature calculator if you need to adjust for fan ovens.
White Bloomer
30-35 min at 350°F
Start at 425°F for 10 min
Ciabatta
25 min at 350°F
High hydration needs steam
Eight-Strand Plaited
25-30 min at 350°F
Egg wash before baking
Common US Baker Problems with Paul's Recipes
My bread is pale at 350°F!
Problem: US ovens often have weaker bottom heat compared to UK ovens.
Solution: Place a pizza stone or heavy baking sheet on the lowest rack
and preheat it for 30 minutes before baking. This creates the intense bottom heat Paul
gets in his professional kitchen. Alternatively, move your oven rack one position lower
than Paul's recipes suggest.
Proving takes forever in my kitchen
Problem: US homes average 68°F (20°C) vs UK's standard 70-75°F (21-24°C).
This 5-7 degree difference significantly slows yeast activity.
Solution: Use your oven's proof setting if available (usually 85-100°F).
If not, place dough in the oven with just the light on — this creates a warm environment
around 75°F (24°C), perfect for proving. Or place the bowl over (not in) a pot of warm water.
Crust isn't as crispy as Paul's
Problem: Paul's BBC kitchen has professional steam injection ovens.
Solution: Create steam by placing a roasting pan on the bottom rack
during preheat. When you load the bread at 350°F, carefully pour 1 cup of boiling water
into the hot pan. The burst of steam replicates Paul's professional setup. Remove the
pan after 15 minutes to allow the crust to brown properly.
🎓 Temperature conversions verified for accuracy. Paul Hollywood's methods adapted for American home bakers based on GBBO episodes and his published cookbooks.