Most mornings I preheat my oven to put the day’s bread in. My oven has a handy timer which means I can come down, the oven is up to temperature (I put the baking tray in the night before) and then I can bake the bread. That’s the usual advice isn’t it? Bread goes into a hot oven.
But one day I hadn’t pre-heated the oven and I only had a certain amount of time to put the bread in so I just put the bread onto a cold baking tray, dusted with polenta, into a cold oven, with my regulation one ice cube on a tray underneath. Then I put the oven on to 250C fan and cooked it for 40 mins (as that’s all the time I had available).
The bread needs a bit longer cooking time – probably 50 mins for a decent crust. But guess what? Absolutely no difference. Here’s the loaf I made today which went into a totally cold oven..