brian pink <brianpink@gmail.com> wrote:
>>With the Silverton breads I've tried, I reduced the temp to 350 F
>>and they were just fine and did not burn. Any thoughts on this? I
>>know it's done to make a crispy crust and retain moisture inside,
>>but >burned crust is a real turn-off. ...
>>Lobo
>When you start at 500, are you backing off the temperature after 5
>minutes or so?
Judi9826@aol.com wrote:
>Hey Lobo. I have tried the no knead bread at 500 F and 450 F and
>still get a burn on the crust using my cast iron dutch oven. I have
>one rising now and will try the 350 F. Does it still have a good crust at 350?
I did the no-knead bread at 450. It's other breads I do at 350.
But I have this roast chicken recipe that starts at 500 and the temp
is reduced as soon as the chicken goes in the oven. It's great! So
I will try that with the no-knead.
Lobo