new oven new question
I have just acquired a new oven full of useless tech.
One of the things it has is pre-set programmes for things like bread.
For this programme it suggests I put the bread in a cold oven and bake for 50-60 mins.
My question is, do you think it's wise to put bread in a cold oven?
I believe the pre set programme adds some steam (I don't know how much). But I'm wondering if it's counter productive putting my loaf in a cold oven, especially if I'm using a baking stone which will be cold.
I did try this setting with some loaf tin bread and I must say the crust came out lovely although I hadn't done a great job at the proving stage and didn't get much tension into my surface.
So, hot or cold oven, or are there benefits to each?
Any help gratefully received.