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diff --git a/02-17-baking.md b/02-17-baking.md index f59bb81..a97f5f6 100644 --- a/02-17-baking.md +++ b/02-17-baking.md @@ -1,18 +1,18 @@ #### Baking For breads that contain butter and sweeteners, I usually bake them at -350 degrees F for about 55 minutes to an hour for loaves, and 25 to 30 +350\degree F for about 55 minutes to an hour for loaves, and 25 to 30 minutes for rolls. For “lean” breads, which contain only the basic four ingredients, I -bake them at 450 degrees F. Baguettes and rolls bake for about 20 – 25 +bake them at 450\degree F. Baguettes and rolls bake for about 20 – 25 minutes, while most other loaves bake for 35 to 45 minutes. An instant read thermometer is a big help in telling when a loaf is done. Stick the thermometer into the bottom of the loaf and push until the tip is in the center of the bread. Breads with butter and -sweeteners are done at about 195 degrees F, while lean loaves should -be at about 205 degrees F. +sweeteners are done at about 195\degree F, while lean loaves should +be at about 205\degree F. For lean breads that are freeform (i.e. not panned), I like to use a baking stone to get better volume and a crisper crust, though you |