I've been baking bread for a few years and I'm wondering why y'all's ovens are so very hot?
Yes, I agree, the pics of those crusty, dark yummy loaves are spectacular--but NO ONE in my family
would eat it (well, except me, I love bread in all forms!). If my loaves get much darker than 'sandbox sand',
my crew thinks I've burned them.
I've read through a lot of recipes on here and many of them want ovens at 425 degrees or higher...why is that?
(I personally don't think there's a "perfect/one size fits all" way to make bread...a goodly part of it is personal preference. But I'm curious).
and you may find out why. Mostly for looks and flavour, lots of flavour.
Yes, I think some bakes should be light and others more medium baked. Depends on the type of bread. If the bread is going to be toasted again, makes sense to bake it lighter. There must be something to be said about toasting for flavour, otherwise toasters wouldn't exist for toasting. Boldly baked bread doesn't really need toasting although I'm sure somewhere, it gets toasted again!
"bold bake" is just what I was looking for! Thanks!