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My gas oven burns the bottom of my homemade bread

slavaukraini Feb 16, 2014 12:36 PM

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

  1. coll Feb 16, 2014 07:39 AM

    Are you putting it as high up as you can?

    4 Replies
    1. re: coll
      slavaukraini Feb 16, 2014 07:48 AM

      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
        coll Feb 16, 2014 07:53 AM

        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
          hill food Feb 17, 2014 09:52 AM

          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
            coll Feb 17, 2014 10:44 AM

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

    2. k
      Kelli2006 Feb 16, 2014 08:21 AM

      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. s
        slavaukraini Feb 16, 2014 09:08 AM

        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
          coll Feb 16, 2014 09:32 AM

          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
            walker Feb 16, 2014 09:49 AM

            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. t
            texanfrench Feb 17, 2014 09:34 AM

            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. MidwesternerTT Feb 17, 2014 09:43 AM

              This link for checking your oven temp may help.

              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. MidwesternerTT Feb 17, 2014 09:46 AM

                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.

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