Problems with oven spring in toaster oven
Hello everyone!
Long-time lurker here, first time asking for help. Also, I apologize in advance because I'm not sure which forum to post this question in. In general, I make stiffer doughs (65%), sourdough when I have time and commercially yeasted when I don't. I usually bake in a regular loaf pan (8"x4.75") but sometimes make boules and bake them in my clay "Dutch oven". My concern is that my sandwich bread doesn't spring as much as I want it to, and my suspicion is that the top of the bread is too close to the top heating element on my toaster oven, causing the crust to set before the inside can expand. I also need a baking stone on the bottom and plan on going today to purchase one. I think I might get two: One to shield the top of my bread from the top element, and another to preheat and sit the loaf pan on. Does this sound reasonable to you guys? Thanks in advance :)
- Drew