March 16, 2007 - 12:11pm
Uneven rising in pan
Quite often,my loaves will rise unevenly in the oan and break open along one side of the loaf.
I've tried changing from dark to light colored pans,adjusted the moisture,adjusted the amount of
yeast,changed the oven temp,etc. but it still happens. Any thoughts from anyone out there?
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I have this problem too. I never had it before when I had my older oven, so I'm assuming it's poor heat distribution in my new oven. It's not quite as bad when I've got them baking really low in my oven, and to prevent burning the bottom of the loaves, I bake them on a baking sheet. I just tested earlier this week putting the same amount of dough in a 9 in and in an 8 1/2 in pan, and rose them the same amount of time. The 9 in turned out much better in terms of evenness of loaf, so you might want to try either baking in a larger pan or putting a little less in your pan. Hope this helps!