[Sca-cooks] OP Pan

[Terry Decker]

Yeast.  Bread has it pound cake doesn't.

Starting cold gives more time for the yeast to expand before you get to the 140 
degree kill point.   Ergo, more oven spring.

I suspect, but don't know, thet the density of the pound cake is due to a slower 
melt on the butter in it.

Bear




________________________________
.Bear explained:
<<< 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?

Stefan

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