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Hot take: people are way too scared to adjust their oven temp mid-bake
I keep seeing posts where someone's cake or bread is browning too fast but they just let it finish anyway. Then they wonder why the outside is burnt and the inside is raw. Your oven is not some sacred machine you can't touch. If the top is getting dark at the 15 minute mark, drop the temp by 25 degrees and cover it with foil. I've been doing this for about 2 years now after ruining 4 loaves of sourdough in a row. Has anyone else had success just trusting your eyes and tweaking the heat as you go?
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williamd7027d ago
Covering with foil is definitely the move but you gotta be careful it doesn't droop down and touch the top of whatever you're baking. I ruined a perfectly good loaf of banana bread that way once. The foil stuck to the top and peeled off the crust when I pulled it. What works better for me is just tenting it so there's an air gap, like a little foil roof over the pan. And if you really want to get precise, rotate the pan halfway through too since most ovens have hot spots that mess with browning. Adjusting temp on the fly is the most basic thing you can do and people act like it's rocket science.
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