Yeah this is my experience, I'm still striving to active a nice open crumb with wholemeal at some point.
I'd read about cold oven start on some forums. Was interested to try it as it would save some time and money in the long run. The fact that the 2nd one had a similar spring (or lack of) makes me thing it wasn't that detrimental either. Will have to experiment further.
Really interesting- I’ll have to look into cold starting the bake. What’s the alleged benefit? My home oven takes an age to warm up so it would make life a lot easier.
No benefit other than achieving the same result faster and cheaper. Mixed reports on the internet though. In other baking news I've recently acquired a lame, oven thermometer and lidded loaf tin. Pumpernickel soon.
Yeah this is my experience, I'm still striving to active a nice open crumb with wholemeal at some point.
I'd read about cold oven start on some forums. Was interested to try it as it would save some time and money in the long run. The fact that the 2nd one had a similar spring (or lack of) makes me thing it wasn't that detrimental either. Will have to experiment further.