Oven Spring
Hi there!
I was wondering if anyone here could help me with this.
I used to own and bake my sourdough loaves using a dutch oven. Which I noticed that I don't get much even browning, The oven that I used to bakeHi there!
I was wondering if anyone here could help me with this.
I used to own and bake my sourdough loaves using a dutch oven. Which I noticed that I don't get much even browning, The oven that I used to bake in was The Baker 100L oven.
I sold that oven and moved to getting Zanussi ZCG940W, I noticed that i am unable to sustain good oven heating.
Moving to open bake, I am facing the same issue here. I am unable to get good oven spring despite heating the oven up to one hour or longer.
I am from Malaysia and I used this roti canai hot plate to replicate baking stone and of course preheated skillet with damp towel and hot water to sustain steam heat.
Can anyone help me to fine tune open bake please with this oven.
Fan function can be switched on off in this oven. When i switched it on, the bread became very doughyin was The Baker 100L oven.
I sold that oven and moved to getting Zanussi ZCG940W, I noticed that i am unable to sustain good oven heating.
Moving to open bake, I am facing the same issue here. I am unable to get good oven spring despite heating the oven up to one hour or longer.
I am from Malaysia and I used this roti canai hot plate to replicate baking stone and of course preheated skillet with damp towel and hot water to sustain steam heat.
Can anyone help me to fine tune open bake please with this oven.
Fan function can be switched on off in this oven. When i switched it on, the bread became very doughy.
