Oven Spring and Oven Rack Placement...Correlation?
I've always placed the oven rack containing my baking stone on the 2nd to bottom rack.
Baked a ton of breads, soft rolls, hearth style, sticky buns, you name it, and it worked great. However, since purchasing my new oven(electric also) and baking on the same level, I get consistent overbrowning of the bottom crust. I've tried switching out pan types, etc. and it doesn't seem to help...the one thing that does work (as far as overbrowning the bottom crust) is to move my oven rack and stone, to the central rack position...but I've always been under the impression that oven spring isn't nearly as great if your rack is farther up in the oven? Experienced bakers, what's your take? Or any tips on dealing with the overbrowning without losing oven spring!?