Hi,
I am new to the site, but not baking. I have a scrappy oven that burns 100°C hotter than normal. Im tweaking recipes to match the temperature adjustments. Trust me, I've tried everything to fix it aside from pulling it apart. When I bake bread, I notice none of my loafs rise the second time over my pan.
100C high?? It hardly seems possible. So if you set it for 100C, it really heats to 200C?
Do you bake using a steel or stone, steam and a steam pan? If so, I suggest turning the oven off when you put the loaf in and generate steam. Leave it off for maybe 15 minutes, then turn the oven back on. Yes, really! The steam plus the cool loaf will cool the oven while the steel or stone will keep heat pumping into the loaf bottom. The loaf should rise to full height and stiffen up by the time you turn the heat back on. The rest of the bake will be about driving out extra water and browning.
If it overheats in the last part of the bake, turn it off again for another 5 minutes or so, and keep cycling it yourself to keep the temperature under control.
TomP