Temperature of the dough in the oven and its effects #359
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Evaporation happens at room temperature, too - therefore we cover doughs that rest before baking. The inside of a loaf does not reach temps above 100 °C - unless you seriously overbake until you end up with a brick instead of a loaf.
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Can you please merge with https://github.com/hendricius/the-sourdough-framework/pull/353/commits ? thanks |
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Let's try to merge the updates with #353 |
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Evaporation happens at room temperature, too - therefore we cover doughs that rest before baking.
The inside of a loaf does not reach temps above 100 °C - unless you seriously overbake until you end up with a brick instead of a loaf.