Need help with baking, oven temp
When I bake baguettes, they are coming out too dark on the bottom, too light on top. I have a baking stone in the floor of my oven (GE Profile gas) and I place the loaves in the perforated baguette trays in the middle of the oven. Also, the thermometer I place inside the oven reads a lower temperature than what the digital oven temperature indicator says, by anywhere from 25 to 50 degrees.
Any suggestions? Thanks, I love to bake breads (especially sourdough), have been doing it consistently for 8 months and want to keep improving, to the point that someday I may feel proud enough to put up some photos!