Bread-Bakers v103.n048.12

Oooh...I wish could take that class.

FYI, I was lucky enough to get a tour of Panorama Bakery (a supplier to 
many of the top end restaurants in the San Francisco Bay Area, 
http://www.panoramabaking.com/), and the president told me that they bake 
at 350 F!

Since then I've been experimenting with such lower temperatures while 
making rustic loaves. My hope is that the lower temperature will allow a 
longer baking time and thus more time to drive moisture out of the center 
of the loaf (so that the crust doesn't become soggy during cooling). I 
wouldn't want to go lower than 350 F because I fear the browning reactions 
wouldn't occur.

Allen Cohn
allen@cohnzone.com