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
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.
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