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Hello master bakers out there,
I am facing some canele baking issue. :/
Not sure how come my bakes all middle sink in so badly.
Please do guide me how not let this happen :(
recipe is from the perfect loaf website.
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Ivan, take a look at THIS BAKER’S BLOG. KendalM is a very skilled baker and has worked with Caneles. Browse through a few of his pages.
Reduce oven temperature and use the middle or lower rack position. Search YouTube for Bruno Albouze, he is arguably the preeminent pastry chef on YouTube now. He has done caneles.
I have settled on 400F for ~50minutes rather than starting super hot then turning the oven down. Also, make sure you are not overloading the mold with too much beeswax/oil. That will also cause a white bottom.