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 — in uncovered loaf pans — 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.

I’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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