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Re: Getting Correct Temperature for Baking Bread

From the WFO board

Posted by Rado ( on May 11, 2004 at 17:18:45:

In Reply to: Getting Correct Temperature for Baking Bread posted by Herb_Wis on March 11, 2004 at 02:13:08:

Herb, make sure you leave the stove to cool down a bit before loading your bread-s in and closing the door. Bread is a bulky body it needs lower temperature and more time to get done in the midle without burning on the outside. If you introduce a steam in you get a much better results. Sprinkle a little anount of water inside to assist baking process. Would be great if you experiment with baking of smaller cake pieces in your stove, you may find out you will get different results! Apply an egg on top too. While baking the stove or the baking chamber should be closed. Rado

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