Baking question
I'm not a great baker, but I always get the itch to bake some goodies in the fall. Everything I bake always has a tendency to burn way before the time on the recipe calls for. My cakes or breads seem to be hard or tough around the edges. Stuff seems to go from not done to burned. Do you think it is because my oven runs too hot? That is my only guess, but I tried turning the temp down on my bread this morning by about 50 degrees. It's not burned, but the edges still seem crunchy. What is my problem, please help!!
baking question
Sheila Swanson
574 674-9764
www.mystagestruck.com
HomeStaging & Interior Redesign
mailto:sheila.swanson@comcast.net
What kind of pans are you using? If you use metal, the temp of the oven has to be turned down anyway. With glass pans the temp doesn;t need to be turned down. Make sure you place your pan exactly in the center.
With my oven, anything that is not centered, burns on the edges. You can get an inexpensive oven thermometer to see if your oven is too hot. Also, don't cook the bread as long as the directions say.
Cake toughness is also due to overmixing the batter. Hope these tips help.
Gas or electric?
I've noticed that electric ovens tend to run "hotter" than gas ovens. We used to set the oven about 75 degrees cooler than the recipe called for when we had electric.
Tastefully Simple Consultant
www.tastefullysimple.com/web/jhood
Metal pans vary depending on the type
I have some darker black pans that tend to cook a little faster than the ligher gray pans. I also have one pan that is insulated and it takes longer to finish baking. Maybe try some different bread recipes. French bread typically has a crunchier crust to it, so maybe the recipe you have is similar to that.
Stones
I hate cooking anything but I have discovered baking stones save my food. They don't seem to burn just really over cook. They are so easy and baking soda cleans them up. Metal is not your friend.
Thermometer and stones
Last year our stove was 100degres off...huge diference(electric)- we had to return it because my husband tried to adjust it as much as he could but it was getting worse now we have a gaz stove and love it.I would buy a thermometer and always leave it and verify every couple weeks; we have it since ~8years and no regrets; It did saved me with some burning issues in the past!
I agree with the last post- I LOVE my stonewares; i have pizza stones, bar pans and my next purchased is a mini loaf pan for breads (I loke the pampered chef ones and good guarentee on it also). The stone evenly distributes heat and draws moisture away from the surface. Great Christmas gifts also : )