Need hints for home-baked bread in electric range

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A friend has just moved into an apartment with electric appliances. She made WONDERFUL home-baked sourdough bread in her gas oven, but her first batch in the electric range was pretty lack luster. The tops were browned, but the bottoms were still doughy. She tried moving the racks around, but not much difference. Any ideas?

Thanks!!

Craving hot bread and jam....

Randle

-- Randle Gay (rangay@hotmail.com), June 19, 2001

Answers

I've always had an electric stove and make a lot of homemade bread, with great success. She should get an oven thermometer and hang it in the oven, as I've often found that electric ovens don't heat exactly to the temperature on the dial. She could also check that the bottom heating element is working, if the top is brown and the bottom is doughy, this could be the problem. You can buy a new one at most appliance stores. You unplug the old one and plug in the new one. The other thing could be the heat escaping out the door, make sure it closes tightly and if you need to, replace the gasket around the door. Hope this helps.

-- Rose Marie Wild (wintersongfarm@yahoo.com), June 19, 2001.

I have always had to adjust the temperatures on electric ovens. If the element is working fine, she may need to turn the temp up a little (I usually adjust by putting the oven temp half way between the numbers until I figure out the difference), I would suggest turning up the temp a little, cooking a little longer, and also putting tinfoil loosely on the top of the bread so it doesn't burn (I just tear off a piece and put it over the top--don't try to fit it or anything). Hope your friend gets it figured out.

-- Amber in WA (quillen6@netzero.net), June 19, 2001.

I have made our bread in an electric oven for 17 years. Tops brown and bottoms too doughy... hmmm. I would first make sure that the oven is not set on "preheat" or on "broil", as this heats the top element. Use only the "bake" setting for baking. Also, make sure the bottom element works.

Get an oven thermometer and check to see that it is heating the oven consistently to the correct temperature.

If this doesnt solve the problem, lower the baking racks and use dark colored metal pans. And dont crowd the oven with too large a batch of bread. That air in there needs to circulate.

-- daffodyllady (daffodyllady@yahoo.com), June 20, 2001.


Hi Randall, All the above answers sound like good suggestions. Have her find and use the breakers when replacing anything on the stove. Also, if all else fails, she might have a bad plug in or cord running to the plug, giving her some electricity but not the proper amount. I have used both electric and gas and see no difference in the bread products after you get used to the oven and its quirks. Maureen

-- Maureen Stevenson (maureen@mtaonline.net), June 25, 2001.

I think electric ovens take longer than gas to preheat.......maybe a oven thermometer would help as suggested. Sounds like the oven didn't get hot enough to me.

-- diane (gardiacaprines@yahoo.com), June 25, 2001.


Thank You Everyone for the help!!!!

I gave my friend an oven thermometer as a housewarming gift and she found the oven settings were off by 50 degrees. She really appreciated all the advice You ofered and the rest of us are looking forward to home-made sourdough bread soon! *grin*

Thank You!!!!

Randle

-- Randle Gay (rangay@hotmail.com), June 25, 2001.


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