October 16, 2009 - 1:36am
Compact Sourdough
It's happened again.. Can anyone enlighten me as to why when baking two Sourdough loaves at a time one of them comes out beautifully and the other like a brick?
It's happened to me twice now, I follow the Bertinet Sourdough method pretty much and it's been fine in my gas oven at home. But since a friend let me use his electric oommercial oven in his restaurant the results have not been eratic. I'm using the same method temp' and everything.
help please!
James
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Are you rotating the bread while baking at home? Home ovens typically heat uneven and that's why you are seeing better results in a nicer commerical oven, it's going to heat up and cook evenly.
Next time at home try rotating the loaves 180 degrees and perhaps flip-flopping the loaves so they trade spots.
Just my thoughts, I hardly ever bake two at once : /
and thanks for yor response, I think I didn't make myself clear in my earlier post, actually I have the opposite problem, when baking at home it comes out fine, though not so evenly baked as in the pro' oven, but it rises well and yes i do rotate them every five minutes. The problem is the commercial oven I've been using doesn't seem to get as good results, especially when baking two at a time, one comes out perfectly, the other flat and dense. I'm doing everything the same way.. James