Friday, 12 October 2012

Cold Ovens for Certain Breads

Cold Ovens for Certain Breads

"It seems counterintuitive to most cooks, but placing gluten-free bread dough in a cold over works great for French bread, baguettes, bread sticks, and pizza. The reason is that the heat of the preheating over activates the yeast, causing the dough to rise quickly. It also slightly dries out the exterior of the dough, producing that lovely crustiness that we expect in such breads. It does not work well for full-size bread loaves, such as a 4 x 8-inch or 5 x 9-inch loaves, because the loaves are too thick."

Source: Gluten-Free, Quick & Easy by Carol Fenster, Ph.D., pgs 41-42.

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