January 24, 2021 - 8:55am
Uneven scoring expansion - Advice needed
Hi there - Just finished a bake today with two loaves on a pizza steel with a pan of water and dish towels in bottom of oven for steam. Any suggestions on why the front of my loaves (closest to oven door) had beautiful expansion but the back ends, closest to the back of the oven did not open up? This was my first try doing two loaves at once with this method. Is it uneven heat in the oven? Any advice would be greatly appreciated!!
Thank you!!
Share
More heat at the back of the oven would cause the crust to thicken sooner than the front. Turn them after about 5-10 minutes and again midway through. Enjoy!
I agree with Phaz. When we had our old oven, this happened to me until I started to rotate the loaves. I went through a stage of thinking it was my scoring but not so.
Cheers,
Gavin
I have an electric oven with convection option. I routinely do two loaves per back in the oven. First 15 minutes are no convection with steam (towel method) and then 17 minutes without steam and using the convection setting. If I have properly scored the loaf the rise is uniform. I put them in lengthwise.