I am able to control the temperature of my sourdough loaves for overnight retarding and proofing and I wanted to get everyone's opinion of what you think the best temperature is and why. There has been a bunch of recent thoughts and discussion on this circulating in books and whatnot and I wanted to put this question out there to the masters.
I've recently jumped on the "down to basics" bandwagon. I stopped using spray oils like Pam, and bought a Misto, and loaded it with olive oil. Like everyone else, just trying to save money wherever we can! (the Misto was only $9.99 at Bed, Bath & Beyond, and think about the cost of a can of Pam -- $3 or so? Would pay for itself in a few months...)
Here's a Canadian's first attempt at corn bread. It turned out extremely well. I baked them in a stoneware dish that has spaces for four loaves. The other two were promptly eaten with dinner. I wrote more about the recipe here: http://jeremyskitchen.wordpress.com/2008/05/04/corn-bread/ Any suggestions for my next baking project?