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

Deborah Hammons 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
> 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-
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list