The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oven

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Tommy's picture
Tommy

Oven

Hi, love the forum! I have a smallish electric stove that has a heating element at the top of the inside of oven as well as a element at the bottom. Is it ok to use the top element  as well as the bottom one for baking bread?

Jan D.'s picture
Jan D.

Hi Tommy,

I'm not an expert baker by any means, but normally the element at the top of the oven in an electric oven is for broiling, not baking. Using it would tend to burn your bread on the top, before the loaf is baked through. Preheating the oven is essential to good baking, but the lower element should do this for you just fine, without using both elements.

Mini Oven's picture
Mini Oven

Mini O

Tommy's picture
Tommy

Melbourne Australia

Its about 15 inches wide, 12  inches high, and 12 inches deep. Those are the inside measurments of the oven.  Thanks :)

Mini Oven's picture
Mini Oven

It works best with both upper and lower heat on while baking, otherwise the bottom will burn.  You might have to protect your loaf though and not go over 1.2 kg of dough per loaf.  Check out my blog  by clicking on my name, and click recent blog entries right under "History."  I found casseroles work great!  Make up your own mind and have fun experimenting!  Side coils too, huh?  interesting.  So you've got possible sideburns?  :)

Mini O

Tommy's picture
Tommy

Actually I am able to slide another rack in just below the top coils with some alco foil to sheild from to strong a heat, if I want to. Ive baked 3 sourdough loafs so far, the 1st was terrible but the 2nd was a lot better and the 3rd loaf looked to good to eat. (no side coils)

ps. Ive learnt heaps since finding this site and will check your blog mini, Thanks :)

Hey Mini I just had a look at the blog entry you recommended, and my oven is nearlly identical to the one in your post. :)