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My gas oven burns the bottom of my homemade bread

The whole of my life I have baked bread with an electric oven and enjoyed enormous success but having moved countries I have to use a gas oven The top of my bread is beautiful but the bottom is virtually charcoal. What to do I am so upset and disappointed the oven is brand new. I live in Eastern Europe

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  1. Are you putting it as high up as you can?

    7 Replies
    1. re: coll

      That was quick and thank you so much.. I am so inexperienced with gas,, I could have cried! I put it in the middle of the oven, I shall just cut off the bottom this time. Next time I will put it as close to the top as I can? While I am here... should there be some kind of indicator in the oven which shows when the deired temperature is reached? My electric oven at home in New Zealand had a light that went off when required temp was reached. Thanks

      1. re: slavaukraini

        Sorry just realized that was sort of cryptic. But yes the rack position is a little more delicate than electric. You get to know the oven eventually, like a new friend!

        Another thing with gas is, it is never accurate like electric. Mine is always off (lower, luckily) by between 25 and 50 degrees F, so I've learned to live with it, and pump it up a bit automatically. If you can get an oven thermometer to check it out, it may turn out that your new oven runs hot. From what my repairman told me, gas ovens are never accurate.

        1. re: coll

          HA! a friend was recently wondering why NOTHING ever cooked in her gas oven only to find it runs 25+ Fahrenheit below what's intended.

          I usually start with a high temp, brush the bread with water every 10 or 15 minutes for the first half hour and then turn it down to something slow. some put a pan of water at the bottom of the oven.

          1. re: hill food

            Mine too is about 25 below. Once you know, it's easy to work around!

          2. re: coll

            My gas ovens ran hot when new, but when they were old (5+ years or so), they started running cooler and cooler.

            1. re: LMAshton

              I've had my Viking since the early 1990s and it's always been 25 degrees cooler than I set it. This is where an oven thermometer can save the day!

              Glad I never had to deal with a wood burning stove.

              1. re: coll

                Many poor people in Sri Lanka use wood burning stoves of a type. You can get clay stoves there - a hole at the bottom for shoving the wood in, a platform on top for putting your pot on. It's common enough that it's really easy to find these clay stoves if you want to buy one. My mother in law has used them even though she has a nice stove in the kitchen. But ovens? No, there ovens are entirely uncommon - they're for the more well-to-do. No one bakes. If they want baked goods, they go to a bakery.

                I'm the odd one there. I actually had and used my oven. A lot. My mother in law, as far as I know, has never used her oven even though she has one.

      2. Id start by turning down the oven temp by 50° (10°C) and use an insulated baking sheet under the bread pan. The bread should be in the middle to upper 3rd of the oven if the gas burner is on the oven floor.

        if you have a convection feature by all means use it. A shallow pan of water on a lower rack might also help with the burning problem.

        Its better to go lower temps and longer baking times if you are burning the bread.

        How big of a loaf are you baking? A too big loaf will burn before the center reaches the final temp of 190°F(88-90°C)

        1. Thanks guys and guyesses!....Let me see...yes coll...but it takes a long time to as you say..make a new friemd , I wish I knew if any of you are Aussies! Never accurate!!!Why?? I only agreed to a gas oven because electricity is expensive.
          Insulated baking tray!!! Folk here in Kiev think I'm from another planet as it is...don't encourage them! I was lucky to think to buy a very expensive bread tin before leaving NZ but that is all. I was using 1kg of flour divided into two lots of dough...it was sweet bread. One other mumble you might be able to help me with.... how to make one's own baking powder ha! beat you to it...don't tell me the well trodden path of bs and cream of tartar..not avaiilable here like many other baking staples we all take for granted or cake cooling trays or self-raising flour(not that I ever used self raising flour at home. So any btight unique ideas for bp look and act alike would be very welcome Thanks

          2 Replies
          1. re: slavaukraini

            I hope you keep us updated, this sounds like quite the adventure! I've sold a couple of things from the US to Russian eBayers, is any of this something you could mail order from the outside? Sounds like an important part of your life and worth the effort.

            1. re: slavaukraini

              Your cooktop is gas, too, right? That part is so superior.

              I'm sure you'll get the oven part figured out; can you buy an oven thermometer there? That will help you be able to adjust the dial.

            2. I used to have a gas oven that was 20 degrees F over the thermostat reading -- but at higher temperatures it was more like 25-30. I got an oven thermometer and hung it on the rack, and just ignored the thermostat.

              If you can put your bread pans on a baking sheet, that might insulate the bottoms. Doesn't have to be a special baking sheet, just something that gives you some extra thickness for the heat to penetrate.

              Been there, done that. You can scrape off the black part with a serrated knife. :-)

              1. This link for checking your oven temp may help.
                http://www.food.com/recipe/how-to-tes...

                Always allow 15 minutes for the oven to preheat.

                I have always used a gas stovetop/oven and love it. I do, however, keep an oven thermometer in the oven and check it to ensure the oven has completed pre-heat.

                1 Reply
                1. re: MidwesternerTT

                  Preheating time can vary considerably. I had one oven - electric - that took 25 minutes to reach temperature. I now have a very small electric counter-top oven that reaches temperature in about five. This is another case of learning how your oven works.

                2. BTW - you mentioned a new bread pan - had you used that at home before the move? If it has a dark nonstick finish, the recommendation is to set your oven temperature 25 - 50 degrees lower than listed in the recipe.

                  1. Same issue here. Just switched countries and consequently electric oven for gas oven. When I bake brownies the bottom is not so burned, but when I bake a honey-mango cake; which my family can't afford to miss... the mangoes are sooo yummy here... the bottom is charcoal, the middle is gooyey! I try reducing the heat as well. If there are any other thoughts on how to address this, let me know.

                    1 Reply
                    1. re: Afrilife

                      Did you already try putting the cake pan ontop of a cookie sheet to help prevent burning as well as the other suggestions in this thread?

                      I suspect there is a lot of sugar in your cake which is burning first from a too hot baking temperature.