Allen wrote:
>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).
Try baking at your regular higher temp, but when the bread reaches the
interior temp you want, shut off the oven, take the bread off the oven
stone, if you are using one, put the bread on the top oven rack, and leave
the oven door ajar. This slows the cooling process and prevents a soggy crust.
renzo