After several nasty results years ago, I attempted yet again to bake a decent bread. I have had massive success...
I use a very wet dough and bake at 425 degrees for 30 minutes, then turn it for another 15-20 minutes.
Just one problem...
Obtaining the optimum temp of 200 degrees. I do one of two things...take it out about 198 degrees, or leave it in for what seems forever and if I'm lucky it reaches 200 degrees.
What should I do...lower the temp for longer or raise it.
Today, since I normally use a very wet dough I attempted to bake it in a pot. I read that the temp should be about 210. Still I couldn't reach 200, much less 210. The second loaf is baking now. The first turned out great, I took it out at 198.
Same question...higher temp or lower temp for longer? AND...why 210?