bread baking on a gas range - so frustrating, any tipps?
Ive been baking bread for quite some time now and used to do that in an old electric Frigidaire oven. Now we moved to a new house with a quite new Samsung gas range and nothing is like it was. I was used to steam my bread by shooting in half a glass of water at the beginning of the baking process with 465F. I always baked six breads on one tray!
Now I'm trying to bake bread in that gas range and I#m really frustrated about it. I can't shoot in water, there is no crust, no even browning (bottom is brown, top of the bread still light although I use the top rack). It tastes okay but not like I want my bread to be.
so - give up and give in to buying a new oven? Or can you help me with useful tips?
Thank you all so much!