January 24, 2015 - 10:37am
Bottom of bread bakes faster in gas oven
Hello,
I need tips and advice in baking in my gas oven. Any bread or cake that I bake on the middle rack gets baked faster at bottom whereas the top is a pale brown. It also tastes slightly uncooked. :(
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Try baking on a stone. Preheat the oven first, about 45+ minutes. Check the internal temperature of the bread; it should be 195° to 200°F.
Ford
So where should I keep the baking stone since the bottom heat is already high at the middle rack?
Put the baking stone on the shelf on which you bake the bread, i. e. the middle shelf and bake the bread on the baking stone,with or without a bread baking pan. Preheat the oven with the stone in place.
Ford
use fan-forced. I have an older gas oven and it works fine.
Good luck!
Sorry the oven does not have a fan.
or a reflective cookie sheet under the baking loaf might help. Tray suspending it below the oven rack. Camping stoves tend to burn bottoms too. Might find more info under Camping ovens in the site search box. I flattened out a foil pie tin once and placed that under a loaf. The trick is to reflect the heat away from the bottom and let the heat get around the sides so the rest of the loaf can bake at the same pace.
Perhaps the oven is set too high? Try a lower setting for a long bake.