On Sat, 25 Sep 2004 16:35:47 +0800, James >
wrote:

>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.
Did you slash the loaves well ??
>
>Thanks,
>
>james