Baking in the oven (questions and answers, reviews, exchange of experience)

We really need advice from experienced chefs and bakers!

I always loved pizza and after buying a bread maker began to pamper myself with it (pizza). The dough according to the recipe for 255th turns out to be gorgeous, there are no complaints about it. But! After baking, the edges of the pizza do not turn out as golden, with a delicate crust, as in a pizzeria. They are white and soft.

Maybe I'm not preparing the base like that? Or am I not following the baking regime?

Usually I roll out the dough, grease it with tomato paste, a little Italian herbs, mozzarella, ham, mushrooms, olives ...

I have an electric oven with convection. I bake in the bottom heating mode with convection at 180 gr. Baking time 15 min.

Tell me, is it possible to achieve a golden crispy crust around the edges of the pizza, or at home it won't?
It's a shame to somehow order pizza delivery if you have a bread machine at home.

Kosha, I'm not such an experienced baker, but I think it's worth trying to either raise the temperature or keep it in the oven a little longer.
I baked two yesterday at 150 degrees. the difference was that the first was in the oven longer and became crispy, and the second I pulled out earlier and it was soft and tender (though the edges were baked and golden).

I make pizza at 200 degrees. I have a microwave oven with convection, but I turn on the grill 5 minutes before the end.
What can I advise - if the edges of the pizza are generally just soft, then at least 5 minutes before the end, increase the temperature. you can even 220.
If the crust is crispy, but just not very appetizing, then you can grease the edges with something - either an egg or just water. Try different ways.
and yet - I don't do it myself, but I saw a good way - Some people first lay out the form with dough. Pour dry beans and bake for 3-5 minutes. This is so that the concavity of the pizza shape would then be preserved (and at the same time the edges will be baked a little).

Good day!

I have a gas oven, no bells and whistles, that is, you can only set the temperature and still have a grill, but I never used it. The instructions say that if there are problems, then you need to try to rearrange the baking sheet higher - the result = 0. I tried to put water - the same thing. Maybe try to adjust the grill?

Somehow I baked a thin biscuit, so it was generally 3/4 burnt from the bottom, but the top was still not baked. I looked in the internet, but really did not find anything.

Maybe someone came across? And then I really want normal pies, I want to try the Chuchelkins, but I'm afraid to ruin

I have an ordinary gas oven at my dacha. So that the bottom does not burn, I really try to set it higher. If it still burns, lower the temperature. Although my top is baked, it does not blush. I brown it with a grill, turning it on literally for 3-4 minutes. (be careful with the grill, it will blush instantly). It also matters what you bake on. I had two baking trays in my kit. Black for grease and gray aluminum for baking. I tried the oven on black, everything burns on it, on gray it is excellent. There was also the experience of baking charlotte. It burns in a thin Teflon container, but not in a glass form.

[Boo Boo]

Boo BooThanks, I'll try to use the grill.

And at the expense of the capacity, so I tried everything: the baking sheet for fat, and Teflon molds, and glass. Maybe just call the master?

I once had such a wonderful oven. I laid out the bottom of the oven with refractory bricks. This radically changed its properties. And the bottom stopped burning and the top blushed and baked evenly

I once had such a wonderful oven. I laid out the bottom of the oven with refractory bricks. This radically changed its properties. And the bottom stopped burning and the top blushed and baked evenly

Extreme, but what can't you do for the sake of pies ...

Are refractory ones special? Or can you just take the red ones, for example?

I think you can take any. We're not building a house

Peace be with you bakers!
we also have a gas grill at our house and also a problem with under-heating
we thought about it and agreed on the opinion that the heat leaves due to poor thermal insulation and the required temperature is not created
so my wife found a way out
she turns one baking sheet and places it right under the grill
of course, the space in the oven becomes smaller, but the baking is obtained
toasty
WHAT DO YOU WISH!
and the chicken on the gas grill is great, but the fat
scatters in all directions and then wash off muddy
so before starting the grill, we line the oven with foil and under
grill we substitute a baking sheet and a frying pan onto it so that the fat drips naturally so that the chicken does not touch when rotating, but as close as possible and everything is great

I think you can take any. We're not building a house

Actually, red and fire bricks are different things.

And what is he reindeer refractory bricks ???

It can be simple. I did it differently.
1. Put a tile (solid) in a baking sheet. And he raised one level higher, counting from the bottom. The effect is immediate, but the sheet will be heavy.
2. The oven has a vent on the back. In normal stoves, its area can be changed, but in simple stoves, not. It depends a lot on it, the thrust is different, the difference t top-bottom changes. The task is to make the hole area adjustable.

For a test, I made an insert from thin aluminum into the hole, and I change the area by bending the insert plates. The area must be reduced, it is made with a large margin. The effect is less than in point 1, but I did not experiment much.

I hasten to report:

Due to the simplicity, I used shade's advice about an inverted baking sheet. The test took place on the "rum woman (Winter Palace)" from Celestina. This method went with a bang. True, I overexposed the cupcake a little, but it baked well, and the top and them are almost the same color.

If possible, next weekend I will test the oven on pies.

Here is a woman (though only the bottom):

If I'm not quite in the subject, then ask me to send to the right address

Since I didn't bake yeast dough in the oven so much, I didn't manage to "catch by the tail" any features of the oven (Bosch gas stove).

And my question is this. I baked pies several times, Dnieper buns a couple of times. And I always get a very tough, thick bottom crust. Please advise how to solve this problem?

[Rina72]

Rina72, I also have such a problem, and the point here, it seems to me, is not in the test, but in the oven. While the top of the products is browned, the bottom is completely fried. I solve it this way - on the lower tier of the oven, I put another thick old baking sheet. In some cases, I pour water into it.

my oven is very simple - and the bottom was also often harsh, and even the old thick-walled frying pan on the lower tier of the oven did not save me. What am I doing - if there is bread - then I pour water into this frying pan from the lower tier, which is never removed. If these are pies or buns, then I either bake them in a silicone pan or put a silicone mat on a baking sheet. With silicone, the bottom does not burn at all. I also noticed that in a Teflon baking sheet (it's thin), the bottom can be harsh, but if you take an old cast-iron pan for baking, then not.

If I'm not quite in the subject, then ask me to send to the right address

Since I didn't bake yeast dough in the oven so much, I didn't manage to "catch by the tail" any features of the oven (Bosch gas stove).

And my question is this. I baked pies several times, Dnieper buns a couple of times.And I always get a very tough, thick bottom crust. Please advise how to solve this problem?

My oven also has a bad temper. I put an old baking sheet on the very bottom of the oven and poured several packs of coarse rock salt into it, and it always stands. I put a bowl of water on top of the salt; it lasts for 10-15 minutes for baking. So I pacify my oven. And the expensive stove is Ariston.

But salt absorbs moisture. Have you had problems with excessive dryness of your products? except that the bowl with water ...

But salt absorbs moisture. Have you had problems with excessive dryness of your products? except that the bowl with water ...

Quite right! And the salt gets hot, it is never wet at all! And the products do not dry out.

I have adapted, when I see that the bottom is brown, turn on the grill to brown the tops. So, if you have one, use it.

I have adapted, when I see that the bottom is brown, turn on the grill to brown the tops. So, if you have one, use it.

The grill really helps to get ruddy products in my oven, preventing the bottom from burning. So I am at war with my oven, but I wanted to get beauty without "struggle"

Hello, a bowl of water should be placed not only so that the bottom of the products does not burn, but for all types of yeast dough. This is to increase the humidity in the oven - the products not only do not burn, but also turn out to be more lush and with a beautiful crust. You can also put an ordinary brick on the bottom of the oven - it will heat up evenly and the temperature will be more uniform.

lana7386, the oven without a fight in my dacha is electric and with convection (this is when the fan evenly mixes warm air over the oven). I wonder if gas ovens come with her. I would love to change my homework

I have gas ventilation, ventilation turns on automatically (Ariston chortronite) and with electric grill, but the problem is the same pale bottom, thick crust. I have it recently, I have not yet adapted. It seems to me that the ventilation blows out warm humid air and that's the problem. In the old conventional gas oven, it was baked normally (steam and hot air rose up, if necessary, the rounder pies were set higher).

[pushanya]

I have gas ventilation, ventilation turns on automatically (Ariston chortronite) and with electric grill, but the problem is the same pale bottom, thick crust. I have it recently, I have not yet adapted.

pushanya , usually, with ventilation in the stove, the temperature is set 10-20 * higher than is usually required. Do you have a thermal sensor? What is recommended in the instructions for the stove for baking temperature and position of the baking sheet?

Once a woman suggested to me: "Take something and pour sand, put it on the bottom of the oven." I took an old baking dish, poured sand 1.5-2.0 cm and put it on the bottom of the oven, everything was baked perfectly, but now I changed the stove and this problem has diminished, and if necessary, the silicone mat saves.

Hello! I also bought a new oven and faced the same problem. I experimented a lot, but nothing helped.
Today I had the idea to put a large tile left over from the repair on the bottom of the oven.


And lo and behold, the buns turned out to be excellent!

Hello! I have the same problem. The stove is new, changed a year ago. The husband does not allow the use of asbestos. He says that some kind of discharge from it when heated ... And any tiles will do?

[rsvek]

rsvek I don't know about anyone. I measured my own, its thickness is 6 mm.

If the tiles are laid down as I have already said here, your baking bottom will be lighter than the top!

Girls, and I made (cut out by welding) additional holes on the sides of the lowest pallet. Now the heat rises better from the burner, and in the middle of the pan is just a small brazier from the electric. ovens. I bake in the top position. Got better. I also put water on the bottom when baking.

we also have a gas grill at our house and also a problem with under-heating
we thought about it and agreed on the opinion that the heat leaves due to poor thermal insulation and the required temperature is not created
so my wife found a way out
she turns one baking sheet and places it right under the grill
of course, the space in the oven becomes smaller, but the baking is obtained
toasty

I'm not catching up ... Inverted baking tray to the highest level, grill not working, only gas from below is working? Are the baked goods and grill heating elements separated by an inverted baking sheet? Or is it an option only when the grill is running?

Here is my grill. I would have removed it completely. I just don't know how to do it.

Peace be with you bakers!
Hairpin, of course, with an inverted baking sheet, only the bottom gas
it is used specifically for baking because less heat leaves the top and the baking sheet, when heated, contributes to the browning of the top

ikko4ka problems with disconnecting the grill should not arise at all if there is a man with hands in the house, it will take half an hour
dismantle the shadows \ I have four screws \ and disconnect the tube
gas supply, but there are really several options here, you can disconnect the tube only at the top and drive a self-tapping screw into it \ from gas leak \
you can remove the whole tube and seal the outlet with the same self-tapping screw or cold welding - if you don’t know such a two-component gizmo as plasticine, you mix as much as you need to crumple in your hands until homogeneous and close up the holes, slots, etc. even the thread can be cut
or you can lock the gas knob of the oven so that it turns only in one direction \ personally, turn the gas to the left to the right of the grill \

[sade]

I will definitely try with an inverted baking sheet, your reasons sade convinced me, thanks.

To be honest, it didn't really help me. Baking tray from below - too. The only thing I tried to reduce the baking temperature (from 180 to 160), the baking sheet on the top shelf, and then turned on the electric grill (gas off) and browned the pies. That turned out well. But this is all

Hello! I also bought a new oven and faced the same problem. I experimented a lot, but nothing helped.
Today I was struck by the idea of ​​putting a large tile left over from the repair on the bottom of the oven.


And lo and behold, the buns turned out to be excellent!

Doesn't the tile crack?

Baked three times, not yet. I can't say what will happen in the future.

[pushanya]

pushanya , usually, with ventilation in the stove, the temperature is set 10-20 * higher than usually required. Do you have a thermal sensor? What is recommended in the instructions for the stove for baking temperature and position of the baking sheet?

I agree to all 100, added 20 degrees and everything blushes perfectly
try to increase the baking temperature, the problem may be solved,
the thermometer may be showing the wrong temperature

Bought inexpensive polish molds, shiny metal - and you know, unexpectedly, the issue of burning the bottom in a gas oven was resolved. In these rectangular shapes - the bottom does not burn at 180-200 C
True, you have to bake for 5-10 minutes longer than usual, but the top has time to brown decently, and the bottom does not burn.
I can't take a picture now, but the simplest - 18 UAH in Fozzie, we have different sizes. Now I don't use baking trays, although out of habit sometimes I put a pan with water on the bottom of the oven for the first 10-15 minutes.
But about the baking sheet, after all, it is the size of an oven, and interferes with the circulation of hot air, so you need to use a smaller baking sheet

[taty]

But about the baking sheet, after all, it is the size of an oven and interferes with the circulation of hot air, so you need to use a smaller baking sheet.

taty
The baking sheet is smaller than the oven: 7 cm to the back wall, 3 cm from the side walls, since the baking sheet has slots on the sides and 1 cm to the front wall. So in my oven. Therefore, the air circulates, but the material of the baking sheet that went along with the stove is very thin, although enameled. Therefore, the bottom of the products burns in my oven, it seems to me.
Now I got used to setting not to the 3rd level, as per the instructions, but to the very top (5th!), And then I lower it to the 2nd and turn on the grill.
The salt in the baking sheet is at zero level ... constantly

And I have an aluminum baking sheet and a large one, the size of the entire oven, is placed on the wire rack, and a thin enameled one is a brazier.
Everything in it burns very quickly, thin

I really don't know where the topic with the burnt bottom in gas ovens is, but ... Now I put the second baking sheet (empty) under the working one, and the problems with the burnt bottom disappeared. True, given that I have only two antipasties ...

What a good topic! Maybe here I will find the answer to my question. The point is this: my new BOSCH 380751 oven includes all of the above advantages from different manufacturers, I am very satisfied, but ... I guess I still have very little experience in using the oven, pies and bread in a white and pure form do not work well - the bottom is white , only the top is ruddy. Baking in different temperature conditions, I can't understand what is my mistake?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14532.108

[Margit]

Here's the thing: my new oven BOSCH 380751

Margit , I have such an oven. I bake the bread in the top \ bottom mode (symbol =).
You saw all my breads, they are normal in color

Now, I just noticed that if you put two forms side by side, the bread is completely light on the sides.
In the instructions I found a desire to put the forms with a gap between the forms for hot air to enter between them.
After that, I began to bake one bread at a time, not to risk it.

[Admin]

Admin, the fact is that I baked in only one frying pan, but the bottom and sides were also white, the top was ruddy.

[Margit]

Margit , somehow I'm embarrassed 🔗

Apparently it is necessary to conduct an analysis, in what we bake, from what we bake, on which grate in height we bake (I bake 2 from the bottom), and so on
It is possible to run through the entire instruction again and in great detail, suddenly something was missed in the text.

I also got used to the oven for a while, I studied all the instructions.

Try another mode - top / double bottom, i.e. increased bottom heating. H

But I think you will get comfortable with the top \ bottom

[Admin]

I'll try Admin, Thank you. You are probably right, you should try the top / double bottom. But I want to understand. After all, both the grimy pans with pies and the clean ones were baked in the same modes. And the pies themselves are different. Here's a riddle ...

[Margit]

Margit , the instructions for my NEFF oven say that it is not recommended to use metal forms and trays without a dark coating on the outside. I also noticed that, for example, in the aluminum mold (without coating) the sides and bottom of the product remain pale in any mode. The shiny (matte, by the way, too) metal surface reflects heat. I try to avoid such forms, but if I use them, I put them not on the wire rack, but on a baking sheet from the oven. The bottom is browned, the sides are slightly too. Try it.

the fact is that I baked in only one frying pan, but the bottom and sides were also white, the top was ruddy.

Here, the material of the form in which it is baked is also important.

Here, the material of the form in which it is baked is also important.

The material of the molds is the same as the bread molds. The instructions say that they do not fit polished metal, but mine are not like that.