Cold vs. warm oven Being a lazy baker, I don't want to do the extra step of heating the oven and then put in the bread, I just let the bread rise in the oven (with the light on for a bit of extra heat), then remove the cover and turn on the oven. It seems to work, but sometimes I don't get much of an oven spring, so I'm a bit unsure that it's a good idea. Have any of you done controlled experiments with the difference between cold and warm oven start, or know resources about it? I have enough variables in my bread already (see http://thoughtbloggles.blogspot.de for some of my experiments) that I haven't been able to test this yet. http://thoughtbloggles.blogspot.de