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I have started using 1 mississippi, two mississippi, etc. to gauge
oven temperature for retained heat roasting and bread. Basically you
put your hand in the oven and start counting. The count is when it's
too hot for your hand. It's a throw back to the Weber BBQ days, but
it's showing some promise. I'm finding that an oven between 2 Ms and
3Ms is good for bread. I baked six loaves in a 2M oven, and the bread
was nicely brown in about 12 minutes (and a little doughy inside),
which tells me the oven was too hot (probably still around 600F).
Give it a try. Maybe we could come up with a rough guideline.
James
oven temperature for retained heat roasting and bread. Basically you
put your hand in the oven and start counting. The count is when it's
too hot for your hand. It's a throw back to the Weber BBQ days, but
it's showing some promise. I'm finding that an oven between 2 Ms and
3Ms is good for bread. I baked six loaves in a 2M oven, and the bread
was nicely brown in about 12 minutes (and a little doughy inside),
which tells me the oven was too hot (probably still around 600F).
Give it a try. Maybe we could come up with a rough guideline.
James