The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Out of practice, looking for suggestions for temp adjustments.

Niashi's picture

Out of practice, looking for suggestions for temp adjustments.

Hello all.


I've been out of practice for bread baking due to things getting really busy. Bought a house, got married, it's been crazy (off topic - I never recommend closing the house on the same week as your wedding, that was a bit too much).

Woohoo, I have a large country style kitchen now! Hurray! I also had to buy new appliances. I  bought a a 30" Bertazzoni. As far as cooking, it's been absolutely wonderful. Until I get to bread.

Man, this thing is really powerful. I figured that out during cooking. So if I follow directions for a recipe for bread, the crumb will be cooked perfectly, the bottoms will be nearly or is burnt and the tops will have a pale crust as if it was undercooked. So I am thinking I will need to adjust the temp and cook longer to get around this.

Rack movement is a difficult topic, as the oven is actually quite small.  Quite a bit smaller than your standard electric oven and so, I have concerns  about the dough hitting the infrared broiler coils at the top of the oven.  I am going to experiment with some bread to be sure.  However, if it turns out as how I fear..

What is the usual suggestion? a drop of 50 to 100 and an increase of 30 minutes if so?

I need to experiment with the infrared broiler before I use that for browning the tops of breads. In one of my earlier experiments playing with it, I placed some slices of bread on a baking sheet on the lowest rack and managed to catch the bread on fire with the broiler in short time..

I should also note this is my first time having a gas oven, so I am having to learn to adjust a lot of things. 

utahcpalady's picture

So, how is your bertazzoni doing now? How do you like it? I am doing a full kitchen remodel and am looking at ranges now.