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Cold oven method for Japanese sandwich bread with raisin yeast water

02 May

Have you ever tried the cold oven method to bake sandwich breads? This method allows you to bake your bread in a cold oven and  then raise the temperature. This allows you to proof  and bake your dough. It is fascinating to see how the dough rises in the oven and is quite simple as well. There is a high chance that  your loaf will be taller than the original way that you bake.  Of course, it tastes good too!

If you haven’t tried this method, then I strongly recommend it!

Here is Cold oven method: http://raisinyeastwater.com/2011/12/10/cold-start/

photo(7) Start from 0 F

 

photo(4) When the temperature reached to 284F , it was 9 minutes left. So that it took 11 minutes to heat up to 284F.

 

And, my Japanese sandwich bread with raisin yeast water: http://raisinyeastwater.com/2012/02/09/japanese-sandwich-loaf-with-raisin-yeast-water/

This is the best sandwich bread that I am willing to share with you.

 

photo(2)

 

shokupan

It is odd to see the loaves on the grass?

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

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6 responses to “Cold oven method for Japanese sandwich bread with raisin yeast water

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    May 17, 2014 at 1:39 am

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      May 17, 2014 at 10:31 am

      Hi Yippee!

      I am so glad to hear from you!!! I hope you and your family do well as well! :)
      Love,
      Akiko

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