GRRRRR!!! Is it my oven or my recipe?

[miss_thenorth]

I burned my friendship bread. again. I burned it last time too. Instructions say 375F for 45 min to one hour. This time, knowing my oven is off (I burned my muffins last week also) ( but honest I swear this is NOT typical of me.) Ok, so knowing my oven is off, I lowered the temp to 350 and checked the recipe at 40 minutes. It was just starting to smoke on top. GRRR! But get this--when a toothpick was inserted in the loaf, it was still very gooey.

What gives?!?!?!?!?

 

[me&thegals]

When I used to make that, it always burned. Does yours call for cinnamon sugar on the bottom of the pan? Mine did, and I always figured that was what caused the burning...

 

[miss_thenorth]

Yes, but I never sugar the bottom. In fact, I reduce the amount of sugar in the recipe. Any suggestions? I'm thinking next time I will put it in a casserole dish so the batter is spread out more.

 

[FarmerChick]

I lower all cooking by 25 deg.

my oven I swear burns hotter or something I don't know but lowering that by 25 on the recommended degrees works for me "most" of the time

 

[patandchickens]

Have you tried making an old-tried-and-true recipe right now in your oven, using similar settings (e.g. do you have a well-worn bread or muffin or pie recipe you could make a batch of?). That should tell you whether it's the oven or the recipe.

One potential cause of burned-on-outside-gooey-on-inside is improper rising. My mom used to, somehow, produce that regularly from storeboughten frozen bread dough. I have not done it myself (accidentally fo course) more than a couple of times so am really not sure WHAT the defect in rising is -- wehther it's am't of rise, am't of punching down, am't of re-rise, or what -- but it does seem to be related to the exact type of puffiness of the dough when you put it in. So if it is the RECIPE, not the oven, that might be one thing to look at.

Or just say the heck with that recipe and try something different, which is what I would probably do after burning several loaves of it

Good luck, have fun,

Pat

 

[Rebecka]

We just had to replace the temp sensor module thingy in the out door oven for the exact same reason. I thought it was me or my oven, then I got one of those thermostats you hang in the oven ( less than 5 bucks ) and found that my oven temp simply wasn't shutting off when it was supposed to. It had been going on for some time and I only really noticed with baked flour based goodies.