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Interesting Emmet, I tend to have a cool house/kitchen.
Would this have much of an effect or just make things a bit slower

Spot on Emmet. Thanks for that.

"Spud 395":3gder5uq wrote: Interesting Emmet, I tend to have a cool house/kitchen.
Would this have much of an effect or just make things a bit slower[/quote:3gder5uq]


yep in many ways yeast bread is much like brewing bread. the cooler the slower the process and the slower the process the better the result. thats and the oven are the tricks to artisan breadmaking.

"emmetg":edhuzapg wrote: yep in many ways yeast bread is much like brewing bread. the cooler the slower the process and the slower the process the better the result. thats and the oven are the tricks to artisan breadmaking.[/quote:edhuzapg]

The trick with baking bread is always bake on a falling, wet heat.

what andrew siad. wet heat can be achieved in a domestic oven a number of ways

1 put a roasting pan in bottom of oven when preheating then when placing bread into oven pour a kettle of boiling water into siad tray creating a woosh of hot steam (so be carefull) that will keep the humidity up

or

2 place a roasting pan filled with bbq lava rocks in bottom of oven before preheating and add the boiling water same as option 1 the lava rocks hold the heat so dont lead to such a drop in oven temp

spraying the sides of the oven with water from a garden sprayer (for houseplants) during baking is another way to acheve moist air . just try not to open the oven door to much or for too long as heat will escape

"emmetg":2njxr4z3 wrote: yep in many ways yeast bread is much like brewing bread. the cooler the slower the process and the slower the process the better the result. thats and the oven are the tricks to artisan breadmaking.[/quote:2njxr4z3]
Ironically the trick to cooking pizza (if kettlepizza man is right) is to cook fast and really hot. Will a domestic cooker oven even get hot enough in the first place do pizza justice?