It depends a lot on the dough - for most, you want a hot oven so the steam/gas in the dough can puff it up before the crust forms too much. A slower oven dries out the dough more during the rising/crust forming stages, again for most.
― Jaq, Monday, 30 December 2013 20:31 (five years ago) link
My last couple of bakes have been absolutely beautiful. Letting the preferment sit overnight was not working -- cutting back to four hours tops meant it was still very active and raring to go when I mixed the dough. Finally getting the hang of the Kitchenaid mixer. For this last batch, I had new silicone loaf pans. Got a huge oven bounce.
http://img.photobucket.com/albums/v296/WilliamCrump63/aprilbread2.jpg http://img.photobucket.com/albums/v296/WilliamCrump63/aprilbread1.jpg http://img.photobucket.com/albums/v296/WilliamCrump63/aprilbread3.jpg
― WilliamC, Sunday, 6 April 2014 15:12 (five years ago) link
― Jaq, Sunday, 6 April 2014 15:17 (five years ago) link
Thanks! I'm learning that little things can mean so much -- barely warming the oiled bowl that the dough rises in, and making a slightly wetter dough. But not exhausting the preferment has been the most important lesson.
― WilliamC, Sunday, 6 April 2014 15:30 (five years ago) link