Burned 3 batches of croissants before I figured out the problem

I heard a baker on a podcast say the rack position matters more than the temp for even baking. Moved my tray to the middle of the oven instead of the top and the bottoms stopped burning while the tops stayed pale. Has anyone else fixed a recurring issue just by moving the rack?

2 comments

2 Comments

tessawebb25d ago

That's a solid tip you passed along. This exact thing happened to me with English muffins a few months back. I kept getting pale tops with bottoms that looked like they'd been through a wildfire. Moved the rack from the lower third to the center and it was like magic, everything finally browned evenly. It's amazing how just a few inches of space can make or break a batch. Have you tried flipping your pans around halfway through too, or does the rack position alone fix it for you?

michaeladams25d ago

Flipping halfway helps too, but moving the rack solved 90% of my burnt bottom problem.