No Knead to Preheat???
While most of the bread world has been going "no knead" I have been going no preheat. I read about this method a year or so ago. As part of my newyears resoulution to try new methods I have been using it. The method consists of placing 1/3 to 1/2 cup of water on the oven floor. Put bread on a sheet pan and slash as usual. I place it in the oven in the middle rack, shut the door and turn oven on to 525. The oven window will be covered with steam for the first 10 min or so. After 15 min I lower the heat to 440 or so for the rest of the baking time. The baking time is just slightly longer. I have noticed no great difference in my breads baked on a preheated stone or on a sheet pan minus the stone and preheat. I will say that sometimes the bottom gets a little darker than when on the stone. What I like most about this is you can wait until the very last minute and throw in your bread and not have to have to guess when to turn on the oven to preheat. It also saves on electricity and to some degree heat in the kitchen. Give this a whirl, I think you will be pleasantly suprised.
Da Crumb Bum