June 10, 2007 - 5:57pm
NYT Bread in bread pan, in cold oven.
I've read a few references to baking the NYT no knead bread in bread tins, and also to starting the bake from a cold oven. Would the rather enclosed shape of a traditional loaf pan work this way? I'd love to save some hot oven time, and a more sandwich friendly shape would be welcome at times.