My husband and I have recently moved to a new apartment and we now have a gas oven. For years I've been known among friends, family, and coworkers for my great quick breads. They were always very moist, almost cake like. I have not changed my recipes but we do now have a gas oven. Any suggestions on what may be happening and what I may do to fix it? It's happening with my yeast loafs as well but it's more noticible in my quick breads. We have bought an oven timer and that did help us find that it takes much longer to heat up then when it actually beeps that it's ready.
I've made a lovely WW dough from some locally grown wheat. It's very cold where I'm at, so this has been a muti-day project. (The dough is perfect as a result!).
Here is my question: I cooked one loaf (just a simple Boule) in a gas oven at 550 degrees; it ended up sticking to the pan and I lost the bottom crust. It stuck, which is totally new to me. The dough is at 79% hyrdation (common for whole wheat, if you let the dough rest for long enough). Was it the pan, the gas, or what? I will slather the next loaf with a bit of oil.
Our gas oven has a "quick bake" feature that starts afan inside the oven. Do I want to use this when baking bread or not?
Thanks for any replies.
I just finished baking a Light Whole Wheat loaf from "Artizan bread in 5 minutes" and the result was not so good :-(
I have an automatic gas oven (gas oven controlled by electrical censor that will turn off the gas automatically once desired temperature is reached)
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