Oven Temperature: Surface or Air?
Hello, I'm very new to bread making and baking in general.
I've noticed the air in the oven and the surface temperature of the metal baking pan are very different, eg the air might be 190C but the surface of the pan will be 220C.
Which is the better reference to use so that I know my oven is at the right temperature or not. In this case I'm making baguettes.
I use an IR gun for the surface temp of the pan and an oven thermometer hanging from the shelf for the air temp.