The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oven Help

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JohnnyX's picture
JohnnyX

Oven Help

Hey Everyone. The problem I have is with my electric oven. Whenever I bake, my bread crust is always burnt or too dark before the bread is at proper temp. I have a oven thermometer, so I know my oven is not running too hot or anything. When I make pizza or bread, I have my stone in the lowest position posible, yet my cheese is always carmelized before my crust is done. ( yes I am stretching the dough thin =) ) Any suggestions would be greatly appreciatd.
Thanks!

hotbred's picture
hotbred

preheat oven well 20 min . then put a pan,top shelf, so u slow down radation from overhead coil pizza on bottom shelf try that hot bred .

JohnnyX's picture
JohnnyX

Thanks hotbread, I will give your advice a try. I am planning on baking Pain a l'Ancienne tomorrow night. I'll let you know how it works out.

JohnnyX's picture
JohnnyX

I followed your advice , and it worked out great. I think having a empty cookie sheet right below the heating coil to diffuse the heat did the trick. Thanks!

jef_lepine's picture
jef_lepine

When I make pizza in my electric oven, I don't have many problems.
What temp are you cooking at?

I cook my pizza's directly on the stone at 550F for 4-7 minutes. It usually isn't enough time for the cheese to burn.

JohnnyX's picture
JohnnyX

I bake my pizzas at 500f for about 7-9 minutes. My cheese melts and carmalizes nicely but my crust is underdone. If I cook it till the crust is done my cheese is burnt.I stretch my dough quite thin. I think I just have too much heat radiating from my top oven coil. I wish I could get a new oven but that would be too expensive right now. The weird thing is though, is that I do not have this problem of the tops getting overdone baking other items re: casseroles, roast chicken, biscuits etc.