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

Stefan li Rous StefanliRous at austin.rr.com
Fri May 29 11:45:39 PDT 2009

<<< 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- >>>

I think I know the answer to my question from the way this original  
question was worded, but before we go too far down this path, I'd like  
to make sure.

Are we talking about 320 degrees Fahrenheit or 320 degrees Celsius? I  
assume the former, but...

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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