Oooh...I wish could take that class.
FYI, I was lucky enough to get a tour of Panorama Bakery (a supplier to
many of the top end restaurants in the San Francisco Bay Area,
http://www.panoramabaking.com/), and the president told me that they bake
at 350 F!
Since then I've been experimenting with such lower temperatures while
making rustic loaves. My hope is that the lower temperature will allow a
longer baking time and thus more time to drive moisture out of the center
of the loaf (so that the crust doesn't become soggy during cooling). I
wouldn't want to go lower than 350 F because I fear the browning reactions
wouldn't occur.
Allen Cohn
allen@cohnzone.com