The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

too close to the top of the oven

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Pablo's picture
Pablo

too close to the top of the oven

I've been baking baguettes really close to the top of the oven, I didn't move the stone for boules.  oops.



They look like they're stuck to the top element.



Close one, they only ended up with a brand mark on the top - kind of classy.  Unfortnately in the melee I got a similar one on my wrist.



I got some white bags from Amazon and use them for gift bags after running them through an inkjet printer.


:-Paul

SulaBlue's picture
SulaBlue

The bread looks great, even with a brand mark. I love the bags!

Pablo's picture
Pablo

Yeah, I actually like the burn mark - I wish I knew a way to brand my loaves on a regular basis.  I'll have to give that some thought. 



I'm really pleased with the bags.  I was ironing the bottom of them to get them to feed properly through my ink jet, now I just smooth them really carefully with my fingers along the leading edge.

SulaBlue's picture
SulaBlue

One of those brands they sell for steaks.

Pablo's picture
Pablo

Thanks-


:-Paul

ehanner's picture
ehanner

I see your coils are heated during baking also. I learned that the hard way while warming the oven for proofing, when I placed a bowl covered with a plastic bag inside. The smell of burning plastic in the morning, ahhh.


Eric

Pablo's picture
Pablo

I had thought that the top coils only came on only during preheating, that for the oven to just maintain its temperature the bottom heating elements were the only ones used.  I can't find it spelled out in the manual, but this bread says that they're heated during baking as well.


Misery loves company.  I'm glad to hear that you're had top element issues as well.  They sometimes get my baguettes too dark on the top before the baking is completed.  Lately I run it up to 550 and then the moment that I put the baguettes in I turn it down to 485 for baking.  That's been working pretty well, but I was living in a fool's paradise about that top element.  Something else to worry about!


I wish that I knew of a commercial-grade oven for the home baker.  Something with a bit more control than the average home oven, but not the full-on commercial variety either.


:-Paul