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Old 01-26-2010, 01:35 PM   #11
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I made up another batch of bread dough this morning, from the master recipe but added a mixture of vermont cheddar cheese powder, garlic powder, onion powder and Italian seasonings, pepper. Just baked 2 loaves and 2 pizzas.
The books says to use a baking stone, I used my enamel dutch oven with the cover for the bread, first loaf , I put the dough in a cold dutch oven and cold oven, turned oven on , let it heat up and bake. When that was done, took out the bread, plopped the other loaf in the now hot dutch oven and baked til done. Both turned out fine. I used cornmeal on the bottom of the dutch oven to prevent the dough from sticking.
As for the pizza, I used my cuisinart oven with the baking stone.
In June my sister wants me to bake 10 loaves of bread for a fundraiser for her daughter's mission trip. I don't know how I am going to do that . At times like that I wish I had a bigger oven or a double oven.

All the recipes I have seen call for baking in a preheated pot in a preheated oven. What were the differences between the loave you cooked in a cold oven/cold pan and the hot oven/hot pan?
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Old 01-26-2010, 07:35 PM   #12
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All the recipes I have seen call for baking in a preheated pot in a preheated oven. What were the differences between the loave you cooked in a cold oven/cold pan and the hot oven/hot pan?
No difference in taste or texture .
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Old 01-27-2010, 12:03 PM   #13
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No difference in taste or texture .
Really? Interesting. Thanks.
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Old 01-27-2010, 12:09 PM   #14
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how did you time the first one compared to the second??
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Old 01-27-2010, 03:44 PM   #15
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how did you time the first one compared to the second??
using math. I know it takes about 15 min. for my oven to heat to 450 degrees and the recipe for a hot oven states 30 min . so I added 15 plus 30 min. for total time for cold start oven.
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