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| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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13-05-2007, 06:52 PM
posted to rec.food.sourdough
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fan-assist oven
Hi I have moved to a new house recently and use a fan-assist oven now. The trouble is the bread looks different now, it is quite hard at the surface, has no coloured crust and does not rise much anymore. Is it the oven? Does anyone else have similar experiences? I have used the same sourdough in a bread machine which I used just as an oven: the bread rose beautifully. Thanks / JB 
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14-05-2007, 09:12 AM
posted to rec.food.sourdough
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fan-assist oven
On 13 May, 18:52, JB wrote:
Hi I have moved to a new house recently and use a fan-assist oven now. The trouble is the bread looks different now, it is quite hard at the surface, has no coloured crust and does not rise much anymore. Is it the oven? Does anyone else have similar experiences? I have used the same sourdough in a bread machine which I used just as an oven: the bread rose beautifully. Thanks / JB Hi, when you say it doesn't rise much are you talking about oven spring? No oven spring and pale crust makes me think over proofed. I've recently bought an oven with a fan assist option it works great, I'm really happy with the bread. My MIL also has a fa oven which is very different to mine and I also get good bread from it, not the same as my old gas oven, I have to crank up the heat more but it's good. What else have you changed since moving. Let us know your recipe, what you put in, how long you let the dough and bread rise where it rises, the temp if you can. The more info you give the easier it will be for someone to help. You might not have thought about some of the things you've changed. New house, new habbits, it can really throw you. Jim
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14-05-2007, 04:11 PM
posted to rec.food.sourdough
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fan-assist oven
JB wrote:
Hi I have moved to a new house recently and use a fan-assist oven now. The trouble is the bread looks different now, it is quite hard at the surface, has no coloured crust and does not rise much anymore. Is it the oven? Does anyone else have similar experiences? I have used the same sourdough in a bread machine which I used just as an oven: the bread rose beautifully. Thanks / JB If by "fan-assist" you mean convection oven, I have one and have not had any trouble with browning of my loaves. Of course, I use a high temperature. Ellen
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