So I've been thinking about how to schedule my baking in terms of which breads handle the hotter first load best, and vice versa. For example, I know that baguettes do well in the first bake because the insides finish right when the outside gets to a perfect brown, but the raisin bread, with a lot of sugars that brown the crust, does best in the cooler oven of the last load, so that it doesn't turn black before the inside finishes. I've also been putting ciabatta and foccacia into the first load. Does anyone else have some favorite breads that work well when the ovens is still on the hot side?
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Which breads go first?