I bought these 18” long bread forms from a commercial equipment outlet. The first time I baked bread on them the bottom was almost no baked and I had to turn it up side down to complete the baking.

So I thought if I drill some holes on them, the air will circulate better and I will get a perfect baking. To the contrary, the second time the bottom of the bread was even less baked !!!

You can see the forms at this link, please note that I drill the holes and also added the end pieces because when the bread rises it was spilling over the ends.

http://s285.photobucket.com/albums/ll59/kolias/Bread%20Forms/ [1]

I also have an 18” diameter pizza baking tray which is the same colour / material as the bread forms and I get the same problem; the pizza comes out nice but the bottom is not baked properly. Perhaps it’s the colour of the material that reflects the heat?

Anyone with ideas why the bread / pizza is not baking at the bottom? My stove is a regular residential stove and never had any problem with baking before

 Thank you