SMall oven baking problems
Let me first begin by saying I am very much a beginner when it comes to baking bread at home, so please excuse my naivete with certain aspects.
I made my first attempt at sourdough this week using the recipe from Peter Reinhart's book, The Bread Bakers Apprentice. I followed the instructions to the letter, with the exception of some of the fermentation times because my condo tends to be a little on the cool side. Not drafty, just a little cooler.
My main issue is the size of my oven. My condo came with a small, apartment size type of gas range that doesn't have a whole lot of room inside. When I baked the loaves per the instructions, with the steam pan, things were very tight. The first attempt I put the pan on top, per the images in the book, and the bottom got very burned and the top didn't cook as much. So the second time I reversed it, with the steam pan on the bottom and the loaf above. The top looked beautiful, and there was no burning. It was only when I took it to my brothers to show off that I found a problem. The bottom didn't cook all the way through. Once I got home and checked out the other loaf, I found the opposite, the top wasn't cooked enough.
I have a lot of the starter left so I will try again. My question would be two fold. Would leaving the steam pan below, and then taking it out for roughly the last five minutes be a good course of action? Also, does anyone have any other suggestions for baking in such a confined space?
Thanks very much,