Clarify baking #353
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Clarify baking #353
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This clarifies the temperatures that can be achieved during the baking process.
cedounet
requested changes
May 3, 2024
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Not sure…
if you have water you can’t go > 100 by definition… which I think is what you are trying to say.
But you say when water evaporates it cools down the dough? Nope that is the opposite it will allow to go > 100 once all water is out (at normal pressure at least) which is how crust if formed as you say.
I think it needs rewording.
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This clarifies the temperatures that can be achieved during the baking process.