in my opinion,i think whether to go at higher temp at 210 degree C or lower
at 190 C,it also depends on your dough proofing condition.
when the dough proof with less moisture,it is better to bake at higher temp
and shorter time,or else the other way.
any objection?

"Ribitt" > wrote in message
t.cable.rogers.com...
> That's a range of about 390F up to 420.
>
> I have never gone above 375F but will give the higher temperatures a try.
> Makes sense to me.
>
>
> "Iraxl Enb" > wrote in message
> ...
> > Just want to make sure, you really meant centigrade...
> >
> > irax.
> >
>
>