Steam and temperature in Reinhart's recipes
In the last couple of days I've posted separate threads about Peter Reinhart's suggested baking temperatures and about steam. Afterwards I noticed that the recipes for which Peter directs a baking temperature of 350oF don't require steam, but the higher temperature bakes do. I'm curious to know why this is (and if I could find an email address for him, I would email him directly, but I can't turn one up). Any thoughts?