Excellent site -- and a couple of first questions
I found this site today and must say it is excellent. I have followed the newsgroup forums (alt. bread recipes and rec.food sourdough) for a number of years, but I note that they are now little used. Is it because of the flamers and spammers?
Question: Why do we bake free form loaves (sourdough and baguettes, for example) in a very hot oven (425 degrees or more) compared to pan loaves which are baked at 350?