Hi.
When I bake, I've re-arranged my oven so that I have my steam pan on top, directly beneath the element. I did this to avoid burning the top of my loaves and to hopefully get even browning of the bread.
The baking tile is at the bottom, but not right at the bottom. I have a thermometer in the oven, and on the tile as shown below:
Do you think the steaming would be as effective as if the pan was at the bottom?
I seem to have fixed my un-even browning problem at least
When I bake, I've re-arranged my oven so that I have my steam pan on top, directly beneath the element. I did this to avoid burning the top of my loaves and to hopefully get even browning of the bread.
The baking tile is at the bottom, but not right at the bottom. I have a thermometer in the oven, and on the tile as shown below:
Do you think the steaming would be as effective as if the pan was at the bottom?
I seem to have fixed my un-even browning problem at least
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I use a heavy enamel pan as the steam pan which I picked up from students who throw out their cookware when they move out of the building. :D