On 8/15/04 1:26 PM, "Ken.Schuster" > wrote:

> Since moving from and electric oven in low-humidity southern
> California... to a gas oven in high humidity New Hampshire, I've had
> multiple problems with my previously wonderful sourdough. I bake on a
> stone at 500 degrees for 12 minutes, then 450 for 25 minutes. I've
> solved the rising and flavor problems (18-24 hour refrigerated rise,
> then 2 hours at 68-78 degree room temp. I use rye acids and ascorbic
> acid to sharpen taste and increase acid yeast environment.), but I can't
> get that thick crust I'm used to, and the loaf bottoms are black. No
> difference with all-purpose or bread flour. I put a half cup of boiling
> water at the bottom of the oven just before loading the boules, and I
> spray once at the 15-minute point. (With the electric oven I sprayed
> five times during the first 10 minutes.) I didn't spray at all with my
> last bake, and I saw no difference. I'd greatly appreciate suggestions
> from group members.
>
> Ken


Ken,

Calibrate your oven. Use 2 shelf thermometers. See if the oven temp changes
from a lower to higher rack. I'm guessing the lower rack is hotter. Mine is
and I have a gas oven. Once you know the relationship between the racks, the
interior temp's and the "dial" setting you'll be able to make the
appropriate changes. I cannot bake using stone or steel on the oven floor or
lower rack.

You may need to change stones. They all have different heat transfer rates
depending on materials and to some extent, thickness.

Here's a link to a stone that might help...

http://www.bakingstone.com/

If all else fails get one of those pizza pans with lotsa holes to place on
the stone.

Good luck!

Will
>
> _______________________________________________
> rec.food.sourdough mailing list
>
> http://www.otherwhen.com/mailman/lis...food.sourdough

On 8/15/04 1:26 PM, "Ken.Schuster" > wrote:

> Since moving from and electric oven in low-humidity southern
> California... to a gas oven in high humidity New Hampshire, I've had
> multiple problems with my previously wonderful sourdough. I bake on a
> stone at 500 degrees for 12 minutes, then 450 for 25 minutes. I've
> solved the rising and flavor problems (18-24 hour refrigerated rise,
> then 2 hours at 68-78 degree room temp. I use rye acids and ascorbic
> acid to sharpen taste and increase acid yeast environment.), but I can't
> get that thick crust I'm used to, and the loaf bottoms are black. No
> difference with all-purpose or bread flour. I put a half cup of boiling
> water at the bottom of the oven just before loading the boules, and I
> spray once at the 15-minute point. (With the electric oven I sprayed
> five times during the first 10 minutes.) I didn't spray at all with my
> last bake, and I saw no difference. I'd greatly appreciate suggestions
> from group members.
>
> Ken


Ken,

Calibrate your oven. Use 2 shelf thermometers. See if the oven temp changes
from a lower to higher rack. I'm guessing the lower rack is hotter. Mine is
and I have a gas oven. Once you know the relationship between the racks, the
interior temp's and the "dial" setting you'll be able to make the
appropriate changes. I cannot bake using stone or steel on the oven floor or
lower rack.

You may need to change stones. They all have different heat transfer rates
depending on materials and to some extent, thickness.

Here's a link to a stone that might help...

http://www.bakingstone.com/

If all else fails get one of those pizza pans with lotsa holes to place on
the stone.

Good luck!

Will
>
> _______________________________________________
> rec.food.sourdough mailing list
>
> http://www.otherwhen.com/mailman/lis...food.sourdough

"Ken.Schuster" > wrote in message thlink.net>...
> Since moving from and electric oven in low-humidity southern
> California... to a gas oven in high humidity New Hampshire, I've had
> multiple problems with my previously wonderful sourdough. I bake on a
> stone at 500 degrees for 12 minutes, then 450 for 25 minutes. I've
> solved the rising and flavor problems (18-24 hour refrigerated rise,
> then 2 hours at 68-78 degree room temp. I use rye acids and ascorbic
> acid to sharpen taste and increase acid yeast environment.), but I can't
> get that thick crust I'm used to, and the loaf bottoms are black. No
> difference with all-purpose or bread flour. I put a half cup of boiling
> water at the bottom of the oven just before loading the boules, and I
> spray once at the 15-minute point. (With the electric oven I sprayed
> five times during the first 10 minutes.) I didn't spray at all with my
> last bake, and I saw no difference. I'd greatly appreciate suggestions
> from group members.
>
> Ken

One of your main problem is too much bottom heat but low top heat.
How about raising the elevation of the heat transfer surface( oven
floor or rack) a notch higher if that is okey with your oven.Then
place the baking stone on top of adjusted rack.
The other problem is fautly oven atmosphere.It cannot retain the
desired heat for baking bread.
Thick crust have something to do with maintaining a steamy environment
coupled with solid heat inside the oven at the initial baking
stage.If the heat formed is just vented away you should inspect that
oven. Does your oven has leaks or venues that (heat and steam ) can
escape easily.
But if there are leaks of the damper setting is always open then you
will never be able to obtain the crust you desire.

There are other alternative; but you will have to spend money,have it
checked by a qualified oven technician or the expensive option, throw
it out and buy a new one<g>.
Roy

"Ken.Schuster" > wrote in message thlink.net>...
> Since moving from and electric oven in low-humidity southern
> California... to a gas oven in high humidity New Hampshire, I've had
> multiple problems with my previously wonderful sourdough. I bake on a
> stone at 500 degrees for 12 minutes, then 450 for 25 minutes. I've
> solved the rising and flavor problems (18-24 hour refrigerated rise,
> then 2 hours at 68-78 degree room temp. I use rye acids and ascorbic
> acid to sharpen taste and increase acid yeast environment.), but I can't
> get that thick crust I'm used to, and the loaf bottoms are black. No
> difference with all-purpose or bread flour. I put a half cup of boiling
> water at the bottom of the oven just before loading the boules, and I
> spray once at the 15-minute point. (With the electric oven I sprayed
> five times during the first 10 minutes.) I didn't spray at all with my
> last bake, and I saw no difference. I'd greatly appreciate suggestions
> from group members.
>
> Ken

One of your main problem is too much bottom heat but low top heat.
How about raising the elevation of the heat transfer surface( oven
floor or rack) a notch higher if that is okey with your oven.Then
place the baking stone on top of adjusted rack.
The other problem is fautly oven atmosphere.It cannot retain the
desired heat for baking bread.
Thick crust have something to do with maintaining a steamy environment
coupled with solid heat inside the oven at the initial baking
stage.If the heat formed is just vented away you should inspect that
oven. Does your oven has leaks or venues that (heat and steam ) can
escape easily.
But if there are leaks of the damper setting is always open then you
will never be able to obtain the crust you desire.

There are other alternative; but you will have to spend money,have it
checked by a qualified oven technician or the expensive option, throw
it out and buy a new one<g>.
Roy