Help me deal with my horrible oven
First post on here! Name's Gabi, I'm currently a college student living in NE Ohio, but am looking to get some real bakery experience after I graduate. Right now I live in a pretty crappy little apartment with a tiny kitchen, and the oven is driving me absolutely nuts. It's incredibly difficult to get it to hold steam, it only has one rack, and it's hot as the devil's bum. I bought an oven thermometer which really helped out with the quality of my bread, but it still just bakes up way too quickly. For example, when I bake baguettes, I want to bake them at a high temperature and give them a full bake so that the crust forms up really well, but I always have to take them out too soon because the oven is too hot, even when I set it to a full 30-40 degrees F below what the recipe calls for. What ends up happening is the bread has a nice crispy crust when it leaves the oven, but by the time it cools, the crust softens up and by the next day can be somewhat chewy. Any advice on how to get and keep a really nice crust in a really terrible oven?