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

[Deborah Hammons]

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.
Aldyth

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-
>>>
>>
>>
>>
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