SC - Oven temperatures
Robin Carroll-Mann
harper at idt.net
Mon Feb 21 19:56:07 PST 2000
Second batch was a partial success. Decreasing the "rising" times
(they still only rise in the oven) worked well. I think the long multi-hour
rises in the original recipe were based on a much slower yeast, like
sourdough.
As for oven temps, I did the first baking at 325 and the second at 250.
Those temperatures were probably okay, but now I know know how long
is too long. A first baking of 25 minutes causes too much browning,
and a second baking longer than 15-20 minutes produces something
which can be shot out of a cannon, or used to pave a garden path.
Stay tuned to this channel for more Amazing Baking Adventures...
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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