I found ” Cold oven” method from ” Coupe Junkies” that is published by 2 Japanese home bakers who has developed their baking career by their blog. I had been afraid of trying the method of ” Cold start” which means you start to bake from a cold oven. So I finally tried it out.
I was surprised with the bread rose beautifully in the oven. I really don’t notice the difference of the taste between ” Cold start” and ” Regular start ” I tasted slightly more moist in the bread which is used ” Cold start”. I also felt that the sides of the bread is softer than the bread is baked normally. I want to test to use 2 Pullmans to compare.. but I have only one Pullman. I will test it when I get another one.
This is Yippee’s Japanese style sandwich bread with water roux starter.
It is a great sandwich loaf. It is fun to try new things.
Next: I made a 50% whole wheat loaf, which I am still studying the formula.
I waited until the dough reached to the top of the tin.
After I put it in a cold oven, I set up 284F for 20 minutes. The time on the picture past 8 minutes after I put the tin. The picture below : You can see how much the dough rose in the oven after 8 minutes.
” Cold oven” method:
For Electric oven:
1.Spray water around the wall in the oven 4 times, then put the tin loaf in the oven.
2. Set up 140℃/ 284F for 20 minutes and bake.
3. Increase the temperature at 200-210℃/400-410F for 20-25 minutes.
For Gas oven: * Generally gas oven heats up faster than electric oven
1. Spray water around the wall in the oven 4 times, then put the tin loaf in the oven.
2. Set up 100℃/212F for 10 minutes and bake.
3. Increase the temperature at 150℃/302F for 10 minutes..
* Note You can ajust the time and the temperature because every home ovens are vary.
* How to shape and mold a mountain loaf:
( We call the loaf : YAMA（山） SHOKU（食） PAN（パン）) 山 looks like this loaf, doesn’t?
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.