Reply to can't stand the use of parchment paper in cooking

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]DP - but I just googled "ideal sourdough cooking temp" and this came up:

"While the bread is proofing, preheat your oven to 500°F (260°C) with a lidded cast iron pot inside of it for an hour.
...
Once the pot is in the oven, turn the heat down to 475°F (246°C) to bake. Set a timer for 20 minutes."

So it seems like 500f isnt that crazy of a temp. I don't think my oven goes to 500 though. [/quote]

500F is still kinda low.  This is what a master bread maker who uses old world methods looks like:

[youtube]https://youtu.be/z8BfqAXcVMk?si=oEUdhgIF8TgTlYJ4[/youtube]

She uses 315C on a cool day. That’s almost 600F.  Notice her baking time is only about 15 minutes vs the 40 or so minutes bakers at home need when they’re using low temps like 450 F.  That’s why breads at home are always inferior.  Ovens at home simply cannot get hot enough like ovens used in the original ways that used rip roaring wood fires.

You ain’t using butter to make sure bread won’t stick to a Dutch oven, lol.  The temps are too high. Run of the mill butter burns at only 350! [/quote]

Good thing this thread isn't a pissing contest about what master bread bakers do and it's just an innocent thread about parchment paper...[/quote]

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