Just wondering why it goes into a cold oven? I read that many times while reading the recipe, and what do you know, my dough went into the hot oven! Ugh - brain fluff! I went back to the recipe after setting the timer, knowing 45 min. was just too long at 450. So, here I sit wondering how this is going to turn out... Connie, a cold oven gives the bread a slow, steady rise rather than a quick, short one. I'm betting your loaf was just fine, right? Surprisingly, with all of people's fear of it, yeast baking is VERY forgiving... PJH

• Reply