Home oven mysteries
I've been baking bread for a couple of years baking many different sourdoughs from different books including some I've developed myself based on the books recipes.
Now, I've encountered an interesting dillema:
Many of the loaves I am baking in my home oven call for about 450F temperture.
I am using that temperture and the results are very good. BUT, two month ago I decided to buy a termometer and check out the real temperture inside the oven. I've hanged the termo just above the loaves (in the middle of theoven cabin) and found out that the actual temperture is 380F to 400F max.
I'm not sure what's the temperture on the stone but this is the temperture in the middle of the cabin unlike what the oven button says.
My question is: should I move to real 450F? I'm afraid I'll dry and burn the loaves.
Thanks a lot,