Rosemary, in digest v098.n064, you wrote:
>I find that starting in a cold oven only adds about 5 minutes
>to the usual baking time.
Have you noticed a difference in the crust when you start in a cold oven? I
thought that when a loaf hit a blast of heat that it developed a crisper
crust.
Also, do you still see the same amount of "oven spring"?
I know that ABMs start cooking slowly, and I thought that perhaps that was the
reason breads baked in a machine are somewhat inferior.
Just curious.
Thanks!
--
Ellen C.
ellen@brakes.elekta.com