Reinhart's Artisan Bread Every Day Classic French Bread Question
In Peter Reinhart's new book, Artisan Breads Every day, he gives a time of baking for the Classic French Bread of "Bake for 12 minutes, then rotate and bake another 15 to 25 minutes " I don't understand where these times come from. At 12 minutes my loaves are at 200 degrees and done. Same with his Pain a L'Ancienne bread. The breads are wonderful but how could his baking times be so far off? My oven temps are the same as he recommends.