I usually do this when the pre-heat temp of the oven is higher than the bake temp. I've not come up with a good way to remind myself to lower the temp. I may just have the two temps be the same.
That's exactly what I did, preheated the oven at 550F, put the rolls in for max oven spring and forgot to turn the temperature down. Smoke reminded me a little bit to late.
In my case, the problem was that the bread pan was too large for my oven (which meant that air wasn't circulating properly, I think). Switching to a smaller pan helped solve the problem.
Thanks Paul and you are right, feeding the starter 3 times, create a preferment with the grains and spelt flour, mix the dough, retard it in the fridge and puff-ff the first batch goes up in smoke, good that I'm getting retrained by end of July.......
I've found if I have an adult beverage and neglect to set the oven timer, I can slip off to slumber until the smoke alarm wakes me, quite rudely. Knowing ones weakness and confronting it with resolve has been my solution. I let my wife have the timer duty.
Eric mentioned the key to a no-burn result: use a timer. Oven timers are good but while baking I often leave the kitchen so I use a small electronic timer and keep it in my pocket. There are also timers on a rope, one size fits all. Since I began using a timer I haven't burned another loaf.
I usually do this when the pre-heat temp of the oven is higher than the bake temp. I've not come up with a good way to remind myself to lower the temp. I may just have the two temps be the same.
Dwayne
That's exactly what I did, preheated the oven at 550F, put the rolls in for max oven spring and forgot to turn the temperature down. Smoke reminded me a little bit to late.
Thomas
.... and what you're trying to do?
Looks like your oven may be WICKED hotter than the temp shows, but that's just a guess.
Just a handling error on my side or a multitasking issue......
But thanks anyway!
Thomas
In my case, the problem was that the bread pan was too large for my oven (which meant that air wasn't circulating properly, I think). Switching to a smaller pan helped solve the problem.
Here it is just my own stup.........
Thanks
Thomas
I hate seeing hard work and good food going up in smoke. You have my sympathies.
Paul
Thanks Paul and you are right, feeding the starter 3 times, create a preferment with the grains and spelt flour, mix the dough, retard it in the fridge and puff-ff the first batch goes up in smoke, good that I'm getting retrained by end of July.......
Thomas
Ehhh... We all need a little charcoal in our diets. lol
I cut the charcoal part off, if you don't mind.........
I've found if I have an adult beverage and neglect to set the oven timer, I can slip off to slumber until the smoke alarm wakes me, quite rudely. Knowing ones weakness and confronting it with resolve has been my solution. I let my wife have the timer duty.
Eric
In my next performance review I will bring this up and try to delegate this to my wife, not an easy task............
Eric mentioned the key to a no-burn result: use a timer. Oven timers are good but while baking I often leave the kitchen so I use a small electronic timer and keep it in my pocket. There are also timers on a rope, one size fits all. Since I began using a timer I haven't burned another loaf.
I have all this gadgets even a small one I can clip to my pockets, but they are not very helpful if you don't use them............