[Sca-cooks] Bread Question from someone not on this list
johnnae at mac.com
Thu May 28 19:03:27 PDT 2009
I suppose the answer is to give it a few tries and see what he or she
ends up with.
Would rolls work better than a loaf? Would a dark surface cookie sheet
How about using a pre-heated baking stone?
> Deborah Hammons wrote:
>> This came from our Outlands list. I asked her what kind of bread,
>> and how
>> large the loaf. But I think it might bake but be dry without a water
>> in the oven.
>> I am working on an idea for baking bread and here is what I am
>> My heat source can only go up to 320 degrees and not 350. IF the
>> bread has
>> been proofed and is ready to go, will the bread still bake properly
>> but only
>> take longer? What are your thoughts on this-
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