Bread-Bakers v108.n032.2

Hi Dwayne,

Here's my 2 cents: My general (but not absolute) rule of thumb is 
that small items (such as rolls and baguettes, which have a high 
surface area-to-volume ratio) tend to be baked hot and fast, while 
larger pieces (such as loaves and standing rib roasts) tend to be 
baked lower and slower so that the heat has time to penetrate to the middle.

Allen
SHB
San Francisco