hi my name is gabriel, i'm 18 and i just joined this forum ^^. I've been experimenting with bread baking and i was wondering what you guys had to say about bread baking in general. Mostly i've been working with doughs that r basically 1C liquid for 3C dry ingredients. I've heard about achieving different textures by adjusting the ratio of liquid to dry. Does anyone know about this? I was also wondering about temperatures ^^. Mostly i've baked at 500 and 400* so if i'm using a dough size like i mentioned before i'd have to bake at 400 for 25 min or so, so if i reduced the heat to 375 or so, how would i adjust the time?
Hope this isn't too basic a question ^^