hi i need to know in which rack of the oven i have to put the perforated baguette pan in the botton madium or top and at wich temp i have to bake my baguettes with that mi recipes call 400 degrees but mabye is better 450
thanks
- Log in to post comments
right on top of the baking steel which rarely comes out of the oven. I use steam for the first 15 minutes of the bake at 450F. I then turn the heat down to 410F and turn the convection fan on.
I use a rectangular baking stone on the middle rack and after pre-heating the oven, I score and spray, then place the bag pan directly on it. I use a large aluminum turkey pan, inverted, to cover the pan, which fit's nicely over it and sort of seals against the stone. It makes a very humid chamber. Lift and mist a couple of times, then remove the turkey pan for the final 5-10 minutes to brown the crust.
I bake Pain a l'Ancienne every week (for sale), 6 in two baguette pans. I place them in the upper and lower third of the oven, one directly on the baking stone, and bake them entirely with convection. I don't change the temperature because of the pan.
Karin