>
>Hi folks,
>
>The last two loaves I've baked have been almost identical in that after
>I put them in the oven, one side has risen significantly higher than the
>other. So much so that on the "high" side the dough actually tore around
>the cut, while on the other it just opened up the slit. Both times it's
>been the same side which has done this, so it seems likely that the oven
>is hotter on one side than the other. My oven (electric) allows me to
>control whether the oven fan is on or off, so I'm wondering what people
>here do - do you bake with your oven fan on? So far I've always baked
>with it off (thinking it would dry the loaves out too much) but perhaps
>this is a way of more evenly distributing the heat.
>
>Thanks,
>
>james
>
When I had a fan oven I always baked with the fan on, never noticed any drying
out, from my experience that's an old wives' tale, though others may disagree.


How did you shape the loaves? Sometimes the shaping method can lead to greater
rise on one side of a loaf.

John