Question about oven temperature. low and slow or fast and furious
Question about baking temperatures.
Suppose we take two types of bread dough.
Dough #1. Typical French Bread type of dough made with High Gluten Flour 100%, Water 68%, Yeast 1%, Salt 2%
Dough #2, Standard Hoagie bun or Dinner roll: Flour, Milk, Water, Eggs, Sugar, Oil, Salt
What would happen to both of these types of dough if they were baked at:
(I know the answer for dough #1 in this range)
500 and higher?
My main question is can I bake either of these doughs at 350 degrees?