Here it is, the big reveal: 350°F is your sweet spot. It’s the Goldilocks of oven temps—not too hot, not too cold, but just right.
If you go too high, like 400°F or above, you’ll get a crust that looks like a burnt tire and a center that’s still mooing. Too low, like 300°F, and you’ll be waiting until the next ice age for it to cook through.
At 350°F, the heat surrounds your loaf like a cozy blanket, cooking it evenly from edge to center. It’s the temperature that gives you that crispy, caramelized crust on the outside and a tender, moist interior that makes you close your eyes in pure joy.
