On Sat 18 Jun 2005 07:27:20p, graham wrote in uk.food+drink.misc:
Thanks, Graham. I have read about that, but haven't tried it. I wonder if it might also pertain to the run-of-the-mill daily loaf breads and such. I am only an average bread baker, so will stick to preheating as well. I don't need any "tunnels" either. :-)
What I find impossible to believe could be baked successfully from a cold start are cakes leavened with baking power and-or baking soda. I also can't imagine pies and tarts working out well from a cold start. From my experience, most pastry demands a fairly hot oven, at least to start, with perhaps reduced temperature after the first few minutes.
I wonder if the OP was thinking in terms of economy. I honestly don't think much about that factor. My oven has a preheat cycle that takes only 5 minutes to heat to average baking temperature.
I do have a couple of recipes for meringues and angel cake that are baked from a cold start and they are quite successful.
Regards...
-- Wayne Boatwright *À*
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
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