"These investigations suggested that large loaves made with water and flour might have been baked on these trays, placed in domed ovens for about two hours at an initial temperature of 420°C."
That's 788°F. You sure about that? And yes, the original paper cited uses the same value.
ETA on further review, it does seem to be in the correct range for baking bread in this manner.
That's 788°F. You sure about that? And yes, the original paper cited uses the same value.
ETA on further review, it does seem to be in the correct range for baking bread in this manner.
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