I've been looking at several different websites on bread baking and
there seems to be a rather large discrepancy as to temperatures to
bake the bread at. They range from 375 F to 450 F. I've been tending
toward the upper end of the range (410+) but don't know why, probably
because some of the first recipes I looked at called for higher temps.
Can anybody give me some guidance as to the pros and cons of higher
vs. lower temps? Most of my breads have been turning out pretty good
but I'm still striving for that elusive "perfect loaf". Here's a pic
of my latest effort:
http://s424.photobucket.com/albums/p...IMGP3369-1.jpg

Thanks,

Dwight