(no subject)

[tylik]

Does anyone - and by anyone in this case I mean fairly technical bakers - have experience baking bread in a gas oven? I've been doing a bunch of "finger exercises" (test loaves with minimal ingredients - whole wheat flour, salt, starter, water, hence an emphasis on technique rather than ingredients) and while I'm reasonably happy with crumb and fermentation, I'm back to getting pale loaves of indifferent crust - it's really more like steaming them than baking them.

I've started turning up the heat, which helps, and will continue to play with that - any other suggestions? I really love cooking on a gas stovetop but bah, this is annoying.

Some days I really do miss my brick oven.