SC - Oven temperatures

[Philip & Susan Troy]

Robin Carroll-Mann wrote:
> 
> I'm trying a different bizcocho recipe, and I've run into a snag with the
> baking directions.  They say (paraphrased) to bake them until they are
> cooked, then take them out.  Close up the oven and let it sit for half an
> hour to one hour, then return the bizcochos to the oven and let them sit
> for 4-5 hours.  Clearly, this is meant to let some of the heat dissipate,
> then use the lower temperature to dry out the cookies until they are firm
> and crisp.

Does it say anything about when (i.e. in relation to other semi-known
quantities such as bread, pies, etc.) to bake these puppies? A lot of
English recipes will say to put these in after the manchets come out, or
some such.

> They have a high sugar content, and brown quickly, so I wonder if I
> should be going for a faster bake at a higher temperature, then dry them
> in a very low oven (100F-250F???).

Alternately, you might cook them at the same temperature for just a hair
less, then dry them. You might see if you can find a meringue recipe
geared for an electric oven; it seems as if the recipe is geared toward
a crisp but not really brown cookie. I think you're on the right track,
though. Another possibility you might experiment with is placing a few
ordinary bricks in the bottom of the oven; they may help hold the heat
and keep it stable.

> Anyone here experienced with medieval ovens to give me some
> temperature guidelines?

Of the three people I know really experienced with using beehive and
other medieval oven designs, your best bet for this would be Caroline
Yeldham, I suspect.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com