[Sca-cooks] Bread Question from someone not on this list
mistressaldyth at gmail.com
Thu May 28 19:07:19 PDT 2009
I would certainly do a smaller loaf on one of my stones at that temperature.
I have asked about the heat source. Onward and upward.
On Thu, May 28, 2009 at 8:03 PM, Johnna Holloway <johnnae at mac.com> wrote:
> 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
> 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
>>> 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 wondering-
>>> My heat source can only go up to 320 degrees and not 350. IF the bread
>>> been proofed and is ready to go, will the bread still bake properly but
>>> take longer? What are your thoughts on this-
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