About Donovan Fandre Expertise I had the only
nationally televised cooking series on microwave cooking that aired on
PBS and The Learning Channel for 8 years and I`ve also written 5 best
selling microwave cookbooks. I have been cooking by microwave for over 30 years and have accumulated expertise in cooking, defrosting, reheating, craft activities with microwave, dehydrating, and generally everything and anything pertaining to microwave use.
Experience
Past/Present clients Rubbermaid, Del Monte, Alaska Fish & Seafood, Sugar Council, LG Electronics
I'm using a Convection Microwave oven to bake normal white/brown bread. Everything works fine - it rises perfectly with a beautifull round top.
Then I'm baking it on Convection at 180°C for ± 1 hour.
The problem is: Everytime during the baking process (during the first ± 10 minutes) the beautifull rounded top drops in (in the length and middle of loaf)
to a level below the sides. The bread tastes wonderfull and the texture is good BUT the finished loaf does not look nice.
Have you pehaps got any idea why this is happening and maybe a suggestion to solve it.
Thanking in anticipation.
Anton
Answer Hey Anton, I've also had this problem with convection baking and conventional baking. One reference suggests that we may be allowing the rising period to go on too long and the top raises higher than the body of the loaf and leaves a space between the two and allows the top to fall into the newly created space. Another problem can be the "flying crust" where the top dries out and becomes hard from the torrent of convection air imposed upon it and the body of the bread rises less than the top and creates this phenomenon. Also, try baking without pre-heating the oven which may eliminate the problem. Good luck!
