Anyone ever cook bread during the day with an oven timer? (So you can leave it to rise, then bake, then sit there happily til you get home to scarf it?) Im thinking youd just have to take x minutes off the cooking time, to make up for it continuing to cook after it shuts off, but it may take a lot of failed experiments to figure out what x is. Anyone have a theory? Im thinking maybe 10-15 minutes. Putting it in at 350. Thanks...
Posted on: Wed, 06 Nov 2013 19:41:33 +0000
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