New book (to me) The Bread Builders
I just got my used copy of this book which I had thought of sending to my son in Paso Robles as he is talking of building a clay oven. I thought maybe the brick oven would interest him, but having started to read it I may keep it. Fascinating book with lots of information, but I found one point that confuses me. The author claims that the internal temperature of a loaf should be at least 195*, though 200* is ideal. Then he goes on to say that bread baked to a higher temperature does not keep as well. Here I have been carefully baking to at least 205*! Who should I believe? I searched and found that several members have the book and like it - did anyone else notice the comment? A.