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Cold oven method for Japanese sandwich bread with raisin yeast water

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: https://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: https://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?

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

 

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Cold oven

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.

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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.

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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.

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* 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?

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

 
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Posted by on December 10, 2011 in Cold oven

 

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