The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My quick breads are dry now that I have a gas oven

AbbyNormal's picture
AbbyNormal

My quick breads are dry now that I have a gas oven

My husband and I have recently moved to a new apartment and we now have a gas oven. For years I've been known among friends, family, and coworkers for my great quick breads. They were always very moist, almost cake like. I have not changed my recipes but we do now have a gas oven. Any suggestions on what may be happening and what I may do to fix it? It's happening with my yeast loafs as well but it's more noticible in my quick breads. We have bought an oven timer and that did help us find that it takes much longer to heat up then when it actually beeps that it's ready.

Thank you!

cranbo's picture
cranbo

You may also want to buy an oven thermometer to check the accuracy of your oven thermostat. Maybe it's running hotter and therefore causing you to overbake. 

Doc.Dough's picture
Doc.Dough

Sounds to me like the same temperature setting on the two ovens is not producing the same temperature.

PMcCool's picture
PMcCool

but also remember that your gas oven needs to move a lot more air through the oven cavity to support proper combustion of the fuel, which is a non-issue for an electric oven even though both oven types have vents.  That can lead to a drier atmosphere inside the oven as the moisture from the baking bread is exhausted with the air.  It also messes with home bakers' efforts to create steam within their ovens during baking, as attested by frequent threads on that topic here at TFL.

You may want to experiment with providing some sort of cover or enclosure for your breads during the early part of the bake so that they lose less moisture.  Then remove the cover or enclosure for the remainder of the bake to allow for proper browning.

Paul

shastaflour's picture
shastaflour

We may be in the position of being able to choose between a gas or an electric oven in the near future. Would it be advisable to go with electric? Are there any perks to a gas oven over an electric one? I know that a gas rangetop is preferable (the burner portion), and think there are even some hybrid ovens with gas on top and electric on the bottom -- but if one had to choose solely between gas and electric, what would be best?

PMcCool's picture
PMcCool

so don't take this as authoritative.  If I had to pick between an all-electric or all-gas range, I'd pick the all-gas model because of the gas burners on the cook-top.

I have used both versions and found ways to adapt to the idiosyncracies of each, so really can't say that either is better than the other.  As you note, a range with a gas cook-top and electric ovens is the best way to fly, which is why we bought one a few years back when it was time to replace the old range.

Paul

gerhard's picture
gerhard

We use a gas oven and I think it does a better job than our previous oven which as electric.  

Gerhard

AbbyNormal's picture
AbbyNormal

I meant to put "we have already bought an oven thermometer" not "an oven timer".