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Heard a baker at my local shop say she never tests her oven temp, and I watched her pull 3 burnt trays in a row
I was picking up flour at a small bakery in Boise two weeks ago and overheard the owner telling a new hire that ovens are 'pretty much all the same' so she skips the thermometer check. In the 20 minutes I stood there she pulled three trays of croissants that were dark on the bottom and raw in the middle, and she blamed the dough each time. I checked my own oven after that and it runs 40 degrees hot, which explains why my cookies always spread too flat. A $12 oven thermometer fixed a problem I was blaming on my butter for a whole year. If your bakes keep going wrong in patterns, test the oven before you buy new pans or rewrite the recipe. Has anyone else caught their oven running way off and had it change everything?
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paulc937d ago
Blaming dough three times? That's not the dough, that's bad management.
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