The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oven / Fridge

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oskar270's picture
oskar270

Oven / Fridge

I have a standard 30" electric stove. I will usually have more than 1 loaf of bread to bake at the same time and I wonder what is the best to do.


1. Place each loaf on a separate baking sheet and put the baking sheets on different racks inside the oven and bake at the same time?


2. Place only one loaf on baking sheet and bake and keep the other one in the fridge?


3. Make enough dough only for one loaf?


 


 

Ford's picture
Ford

I prefer to bake all the loaves on the same shelf.  That saves trying to move them around so they all get the same heat.  I also have a "pizza stone" on the baking shelf to give me a more uniform heat, AND I preheat the oven at least a half-hour before baking.  However -- it's your bread -- do that which suits you best.


Ford

oskar270's picture
oskar270

But how about if the baking sheets dont fit on the same shelf?


What my options are then?


 

mrfrost's picture
mrfrost

Just bake on two levels if you wish. Part way through the bake switch the pans places in the oven with each other, and rotate each 180 deg.


Video of baking 4 half sheet pans in home oven:


http://thebackhomebakery.com/Tutorials/Rolls.html


If you are not satisfied with your results, then you probably will just have to separate into two baking sessions.