Can anyone give me some advice about baking bread in a Smeg oven. I have had a Smeg oven for a few years. Just recently it has had a visit to the repair shop as the thermostat was not working properly. It has had 4 new thermostats put in and I hope it will work properly now.
Yesterday I made 2 loaves. One a Multigrain sourdough and the other a Cinamon Raisin Sourdough. Baked @ 190 C, fan-forced for 60 minutes. The rise was not too bad but the crumb is very dense, almost doughy. I did take a temperature in the middle of the loaves, which was 91C, which indicated that they were cooked. They also sounded hollow when tapped. The crust is almost burnt on the edges. The multigrain was a batard and the cinamon loaf in a loaf pan. I poured a cup of hot water into the pan beneath the stone, to create steam, when I put them into the oven.
The repairman has said that I am not to turn up the heat beyond 200C for longer than 10 minutes, and then reduce it to 180C. The oven is 'supposed to burn Hotter than other ovens'. Unfortunately, doesn't seem to be hot enough. Any suggestions?