i have a gas oven at work for baking our bread, but just lately we are not getting the outcome that i want from bread. so my bus has offered to buy us a electric oven if i can back up it will improve the quality of the bread.
Bad question. I'm with food pump, too many other undisclosed variables. Gas conventional vs. electric conventional very little difference though and both will produce oven spring in bread. Gas convection vs. electric convection differences are negligible, neither will produce much of an oven spring. If you current problem is scorched sides to your loaves then you should be rotating the pans half way through anyways.
thank you all, basically i keep changing the recipe and i am still having a unconsistent outcome, the dough seems perfect then once removed from the oven i dont have the type of bread that i was hoping for.
You'll have to give us a little more info. crust, interior, Dry, steam etc. You might receive some more info from the others.
If you do talk bus into buying another oven with the same results, that might not go over well.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!