February 21, 2015 - 2:12pm
Dark Muffin Pan and Yeast Rolls
Hi, I've been making white rolls in dark muffin tins and have a question: Is ovenspring stunted if I were to lower the oven temp by 25-degrees? The other option is to raise the oven shelf up because the bottoms overbrown at 350-degrees. But the oven spring question is still stands if anyone has some wisdom about that. Thanks.
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if your oven is electric, keep in mind that ALL of the heat comes from the bottom burner. I used to have the same problem but solved it by putting a cookie sheet on the bottom rack, and baking on the middle one. the cookie sheet acts as a diffuser so the heat is more even. no more cookies or bread with burned bottoms and uncooked tops. also, using dark (or glass) pans, the directions always say to reduce the heat
That's a great tip, MickiColl. Thank you for your help. I'll give that a try next time....Yesterday I kept the temp the same but brought the oven shelf up and that was successful as far as even browning. Seemed not to have the same oven spring this recipe usually yields, but that may have been due to other factors.