So, what did the cooked-from-cold bread taste like?
Pretty good, actually. Perhaps the crust could be described as a bit more leathery than usual, because it was slowly set rather than quickly hardened, and there was a more yeasty taste than normal, perhaps because the yeast was able to continue working for longer, but it was pleasantly edible nonetheless.
I might have to see if I can juggle a more direct comparison. I would probably need to make two batches of dough, starting one about half an hour later than the other so that it would be ready once the over was hot from cooking the slow-start loaf. I would certainly consider using the method again though, even without putting the science in first.
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