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

Johnna Holloway 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 
work better?
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 
>> 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- 

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