The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking from a cold oven

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Alvaremj's picture

Cuban Bread Cold or preheated oven?

April 25, 2012 - 11:35am -- Alvaremj
Forums: 

I've been looking around online for a general consensus of what "authentic" Cuban bread is. From what I gather it is a yeasted white bread with or without a pre-ferment that contains some type of fat. i.e. Lard, shortening or butter. With anywhere from 55%-70% Hydration. What I couldn't seem to find if it is baked in a cold of preheated oven. Any thoughts on this or additions to the basic recipe?

Thanks,

J

Gan's picture

Help, My bread isn't springing and my scoring is useless!

February 7, 2012 - 12:42pm -- Gan
Forums: 

I'm a new user and a somewhat-new bread baker.  I've been making french bread and have been having problems in the oven.  I don't know if these problems are related, but my bread doesn't rise much in the oven the the scores don't open up when I bake.  Sometimes the bread will split elsewhere while baking.

Here's what I usually do:

Proof yeast (usually one packet, 2 1/4 tsp) in 1/3 cup warm water for ~5 minutes

Mix 3 1/2 cups AP flour (organic Whole Foods brand) with 2-2 1/2 tsp salt and 3 1/2 tsp vital wheat gluten.

teketeke's picture

Cold start

April 6, 2011 - 11:42am -- teketeke
Forums: 

I had been afraid of trying the method of " Cold start" which means you start to bake from  a cold oven.  So I finally tried it out.


I was surprised how rise the dough in the oven.   I really don't noitce the difference of the taste between " Cold start" and " Regular start "  I tasted slightly more moist in the bread which is used " Cold start". I also felt that the sides of the bread is softer than the bread is baked normally.  I want to test to use 2 pullmans to compare.. but I have only one pullman. I will test it when I get another one.

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