New oven, new problems!
Hi everyone, I have recently (2 months ago) moved into a new apartment in the same city, and since I moved all my leavened baked goods - breads, cakes, quick breads and (American) biscuits - are going wrong, but everything unleavened, from roasts to cookies, is working out fine. I have moved about two miles down the road in the same city (so same municipal tap water) using the same brands of everything and same baking pans as in my last oven, and bought new packages of all my leavening agents just in case freshness was an issue. I would love some help figuring out what is wrong!
The oven is this one, and has both fan and non-fan settings. https://www.siemens-home.bsh-group.com/dk/produktliste/HB301E2S The problem I am having, which occurs on both settings, is that things don't rise/spring in the oven, even if (in the case of breads) they have fermented and proofed normally outside the oven. I have been running some fairly systematic tests on oven temperature and how the same recipe bakes in different conditions, but I am stumped. All the data I have from all the tests, with images, is here:
At this stage, I really am interested in isolating specifically the role the oven is playing. I know there are many things about my overall baking technique that can be improved, but right now I just want to know why that SAME technique is working differently in this oven than my last one, and changes to my overall technique would not help with that scientific endeavor.
Ideas on what's changed specifically?