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Why does nobody talk about using a cold oven for sourdough?
Everyone says you need a screaming hot Dutch oven to get a good rise. I had a batch of dough ready but my oven was broken for a repair. In a panic, I put the loaf in a cold pot, set it to 475, and just let it heat up with the oven. The rise was actually better, and the crust was less likely to burn. I've done it this way for six months now with my whole wheat mix. Has anyone else found that standard pre-heating is overrated for certain doughs?
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kelly.charlie1mo ago
Notice how the "right way" to do things is usually just the loudest way. Happens with bread, happens with my car, pretty sure it happens with everything.
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wesley_jones1mo ago
Consider how a cold start mimics professional deck ovens that bake with steady, rising heat. Your whole wheat flour probably has more bran that scorches fast, so the slower heat lets it expand before the crust sets. It is not luck, it is just a different method that fits your specific ingredients.
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