February 12, 2011 - 6:32pm
Oven temperature ramp down
I generally start a loaf at 500F for 7 minutes then lower the temperature to 400F to finish. Is it better to let the temperature in the oven drop naturally or open the door for a few seconds to rapidly drop the temperature?
Personally I haven't seen much of a difference. I don't see anything in the forums one way or the other. Has anyone done any experimenting?