I have a question for the list. I have started experimenting with different breads and bread recipes. My bread bakes in the oven, and it comes out beautifully except for the bottm. The bottom is always too done and sometimes it gets a little burnt. I really hate and am wondering if anyone knows a way to prevent the bottom from cooking too much. Maybe some suggestions on different pans would be helpful. I form the bread, and use just a jelly roll pan to place the bread on.
Any help would be appreciated. Patty _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
