February 7, 2010 - 6:15am
Cooking levained: from cold or from hot oven?
Hi,
I read that generally it's recommended to cook levained products when the oven is hot, but I'm beginning to wonder if it's always the best approach: more often than not I notice very little oven spring when I begin cooking bread and cakes when the oven is hot, while starting from a cold oven the spring is higher.
I have the feeling that during the heating phase the yeasts receive a boost.
Can someone explain the underlying theory, please?
Thanks.