old favorite bread meets new oven
i have baked this multigrain bread many, many times in my home oven with much the same setup as anyone, ie, stone and steam. It has never failed. Great crust wonderful crumb. When given the chance to bake in a commercial oven I chose this bread. It's been nothing but trouble. the first bake was done on sheet pans at the usual temp for this bread, 450F. It was too fast, finishing the crust in 15 min of a 30 min bake time and leaving the crumb wet and very under baked. On the next bake i added unglazed quarry tile to the pans, reduced the temp to 425F and baked for 30min. The crust was just a bit too dark, not bad, but overbaked just the same. The internal temps ranged 208- 212F, but the crumb was still too wet.
The oven is a Moffat E35 w/ steam injection. I steamed 3 short bursts during the first 5 mins. Convection fan on high, vent closed until the final 15 min.
I'd like to rule out the oven before I begin adjusting my dough.