Time baking vs temperature of bread
Which is most important? The amount of time baking that the recipe calls for OR the temperature my MK4 gives me?
I assumed that they would both be close. Every sourdough boule I bake seems to reach the internal temperature quickly, and I still have 15-20 minutes left on my timer. No problems with rolls at all. The boules are a lot thicker though. I am using a cast iron, enameled Dutch oven, preheated with the lid.
I have ordered a probe for my oven alarm to check the air temp inside the oven, but it won't get here until next week.
In the meantime, if the baking time is so much less than the recipe calls for, which do I choose?
Time or temperature?