Newbie in need of help! Hot ovens etc.
Hello to all. I have been 'lurking' for a while and am diligently working my way through all the old threads (yes, all of them!) and I have been learning lots and lots.You certainly are a knowledgeable bunch. I have several questions,but expect I will find the answer to some yet, so will hang fire. But this one I could do with a little help with for starters.
Heating my oven. Nearly all recipes say to heat the oven for at least an hour to just about the hottest setting (for a domestic oven anyway). I simply cannot afford to heat my oven for that long and have no choice other than to bake bread as soon as it reaches temperature (I have an oven thermometer so know that my oven is pretty accurate). I know that the heat is needed for good oven spring . So, bearing in mind that I can't preheat for hours, what can I do to get the best spring possible? I have an enameled steel pot with lid that works as a substitute dutch oven, many baking sheets and pans and various tins. I use a tray that I fill with hot water in the bottom of the oven for steam. Any suggestions would be very much appreciated, thank you.