[Sca-cooks] Bread Question from someone not on this list

[Johnna Holloway]

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 
work better?
How about using a pre-heated baking stone?

Johnnae

> 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 
>> source
>> in the oven.
>>
>> ============================================================================= 
>>
>> I am working on an idea for baking bread and here is what I am 
>> wondering-
>>
>> 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- 
>
>