[Sca-cooks] OP Pan
Stefan li Rous
stefanlirous at austin.rr.com
Wed Jul 28 01:36:42 PDT 2010
<<< Cold oven is a baking technique where you start baking without preheating
the oven. The primary use is in situations where you want to conserve fuel,
on a boat or in the middle of nowhere. When you are baking bread, the
technique can increase oven spring. For pound cake, it's usually a
precursor to baking at lower temperature for a longer period resulting in a
denser product. >>>
Okay, why does this result in an increased oven spring for a bread, but a denser pound cake? I thought more oven spring meant a less dense product.
Is it just because you are lowering the temperature on the pound cake? Because wouldn't that mean you would need to cook it longer, thereby getting more oven rise?
Or is there something in the difference between a pound cake and a load of bread that makes them act differently from each using this technique?
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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