Seeking Tips On Baking Bread

I have had three less-than-successful bread baking experiences since receiving my June oven, so I need assistance from those who have had more success. The recipes are well-proven in my conventional oven.

Baking two loaves per session ā€” in uncovered loaf pans ā€” the top of the loaves are badly over-baked (nearly burned) while the loaves themselves are badly under-baked. If I tent the loaves for half of the baking time (which really is too much), it somewhat improves the burned tops but seems to aggravate the under baking situation.

Iā€™m sure that I can play around with the time/temperature options but I hope that someone in the June user community might be able to help me avoid the trial and error process. 

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