Hi Everyone,

I have been a long time reader of this forum, but this is my first post, and I am in need of some advice. I have been baking for the past 2 years with good success, when it was time for me to pick up and move across province to go to university. My old stove was one of the smaller ovens, which was perfect for creating good steam, and my loaves were great, though I could not bake a long baguette!!!

So I was delighted when I arrived at my new apartment which had a brand new stove. It has a digital temperature gauge (this has to be good I thought), it is a larger capacity as well (also good I thought), but no... nothing. My loaves bake, but they don't brown!!!! I get no crust!

Today I made my weekly Hamelmans Toast Bread (though I use an au levain), it was looking perfect, but it did not brown!!!! I left it in there for 20 more minutes and still nothing. No Browning, no crust.. I am devastated. This is the 3rd loaf that has been like this.

Has anyone had any experience with this??? I believe that the problem might be temperature, but I don't have a thermometer at the moment and cannot test it, and I thought maybe someone here could think of something.

Thanks in advance for any help or thoughts

The Mighty Twix

Happy Canada Day!