I bought these 18” long bread forms from a commercial equipment outlet. The first time I baked bread on them the bottom was almost no baked and I had to turn it up side down to complete the baking.
So I thought if I drill some holes on them, the air will circulate better and I will get a perfect baking. To the contrary, the second time the bottom of the bread was even less baked !!!
You can see the forms at this link, please note that I drill the holes and also added the end pieces because when the bread rises it was spilling over the ends.
I also have an 18” diameter pizza baking tray which is the same colour / material as the bread forms and I get the same problem; the pizza comes out nice but the bottom is not baked properly. Perhaps it’s the colour of the material that reflects the heat?
Anyone with ideas why the bread / pizza is not baking at the bottom? My stove is a regular residential stove and never had any problem with baking before