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Old 01-19-2009, 08:46 PM   #1
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Cold Oven No Knead

I came across a blog where the person did his No Knead bread with a cold oven start , instead of preheating the oven . I am thinking of trying this method .

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Old 01-19-2009, 09:53 PM   #2
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That's interesting, especially since all bread recipes call for pre heating the oven. My guess is that it will take a while longer to bake. Let us know how it turns out and how long it takes.
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Old 01-19-2009, 11:20 PM   #3
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That's interesting, especially since all bread recipes call for pre heating the oven. My guess is that it will take a while longer to bake. Let us know how it turns out and how long it takes.
These two sites have people who tried the cold oven method.
http://www.thefreshloaf.com/node/9916/noknead-additions

Faster No-Knead Bread - Bitten Blog - NYTimes.com
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Old 01-20-2009, 11:28 AM   #4
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The cold oven start is a success . I made the NYT dough the evening before, so it was ready this morning. I put the dough in the cold dutch oven, let it proof for 1 and half hours. Then I turned the oven on 475 degrees, when it reached 450 degrees , I started the timer for 30 min. At the 10 min mark I checked on the bread , and took the cover off the dutch oven to let it brown for another 15 min.
For the NYT bread I used 2 cups bread flour and 1 cup All Purpose .
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Old 01-20-2009, 12:08 PM   #5
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Bee-you-tee-full!!!! lol
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Old 01-20-2009, 04:23 PM   #6
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I guess it really works. Saves using gas/electric for at least 1/2 hour of preheating. Did you score the top of the bread or did it split that way on its own? Looks like chicken feet.
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Old 01-20-2009, 04:49 PM   #7
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I guess it really works. Saves using gas/electric for at least 1/2 hour of preheating. Did you score the top of the bread or did it split that way on its own? Looks like chicken feet.
I did score it , never thought it looked like chicken feet, hmm wonder if Pacanis chicken got onto my bread .
I just baked another loaf but using 5 min a day recipe , tho I used King Arthur's Artisan flour ( 5 cups) and 1 cup All purpose.
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Old 01-20-2009, 05:05 PM   #8
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5 min a day in cold oven method

I did this one with King Arthur's Artisan flour and all purpose , also use sea salt. I proofed this in a banneton , then put the dough in a cold dutch oven and into the cold oven.
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Old 01-20-2009, 06:00 PM   #9
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I have a recipe for an Italian bread called pagnotta, which is baked from a cold oven. You give it a first rise and then shape it, put it in the oven and turn the oven on.
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Old 01-20-2009, 06:55 PM   #10
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I don't think I am understanding this thread. Sounds like you did preheat the oven, but not the pot (Dutch oven) you put the bread in?
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