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While the book does say you can get satisfactory results using cold cast-iron, and I know because I have done it, you will still get better results with it pre-heated. See 3-377.
“We also tested placing a cold pot with proofed dough directly into a hot oven and found that it worked better than expected, though not as well as a fully preheated pot.”
5 hours ago, JoNorvelleWalker said:
Page reference, please.
While the book does say you can get satisfactory results using cold cast-iron, and I know because I have done it, you will still get better results with it pre-heated. See 3-377.
“We also tested placing a cold pot with proofed dough directly into a hot oven and found that it worked better than expected, though not as well as a fully preheated pot.”
