On Sat, 25 Sep 2004 16:35:47 +0800, James
wrote:

Hi folks,

The last two loaves I've baked have been almost identical in that after
I put them in the oven, one side has risen significantly higher than the
other. So much so that on the "high" side the dough actually tore around
the cut, while on the other it just opened up the slit. Both times it's
been the same side which has done this, so it seems likely that the oven
is hotter on one side than the other. My oven (electric) allows me to
control whether the oven fan is on or off, so I'm wondering what people
here do - do you bake with your oven fan on? So far I've always baked
with it off (thinking it would dry the loaves out too much) but perhaps
this is a way of more evenly distributing the heat.

Thanks,

james

Hi James,

I would suggest that you just turn the loaves after the first part of
the bake...

HTH,

--
Kenneth

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