Baking Novice, question about science of heat
Hello everyone! I am a culinary student who found interest in baking. Thing is my oven at home can only reach 300-350 degrees Fahrenheit, and I can see most recipes call for 450 degrees. I can't afford to buy a better oven at the moment, so I would like to ask if baking something that requires high heat simply calls for baking it longer? Or is it just not possible? It seems like when I bake a simple 1-2kg ciabatta or focaccia what's supposed to take 20 minutes takes over an hour. I am prepared to settle because I have no choice, am I trying to do the impossible? I feel that even if the loaf is done it tastes very off. Please help veterans, I need to understand the science of bread baking. Thank you!!!!!