Large scale baking at home- 3rd batch burns
Hello!
I am hosting a fundraiser, selling bagels. i have been recipe testing (flavours etc), and also "practicing" for the big day(s).. ie the best schedule to be the most productive and routines within that to help streamline my process. The problem is, my third batch ALWAYS burns unless I turn the oven down/off to cool it off for a few minutes. For example I did 6 batches yesterday, 3 batch burned and the 6th batch I tired at 375 but I didn't cook them all the way because the bottoms were burning again!! This is hindering the flow and also making me extremely anxious. I am going to be making 400 bagels over 2 days (with help in a community kitchen that has a few ovens), I can't have batches burning like this. The community kitchen also has regular run of the mill electric ovens (the same one I have at home). Does anyone have advice?
Baking at 400 for 20-22 min.
About the only thing you can do with such a limited time left is to 1) preheat the oven much longer before the first bake, and 2) start at a lower temperature and decrease it as you go if any batch starts to seem overbaked. Also, wait after turning down the oven to let its parts cool a little (not so easy when you have 400 to get through!).
Remember that home ovens are notorious for being poorly calibrated. Normally I would have suggested using the community kitchen but you don't have enough time to try it out an it will probably bake differently from your home oven.
TomP
Speaking from ZERO EXPERIENCE but trying to help.
It sounds like your oven has bottom heat only and is struggling to maintain the temperature so the bottom gets too hot.
I wonder if a metal shield on the bottom shelf would help? Perhaps one of those air insulated baking sheets?
Some foil might even help.
Other ideas to consider.
That's all I've got. Good luck on your fundraiser.
Gary
Lacy, have you tried double-panning? If you're baking on a sheet pan, you can set it in a second pan to give you that insulated effect.