As in all things related to bread - it's not so much about right or wrong, it's about choices. If a person makes poor-quality dough, I promise the oven type won't improve it.... I seriously doubt if anyone tested 20 loaves of bread, they could say with any certainty whether it was baked in an electric or gas oven. After years of judging foods at fairs, the oven type has never been a judging standard. There are too many variables to "bread" to use the sweep of a "broad brush" - such as oven types - especially when it comes to modern day home ovens. Having owned all kinds of ovens over the years, demonstrated breads and taught bread classes using high-end professional ovens in a new, state-of-the-art kitchen gallery where hubby works; and my ever favorite Sharp Convection/Microwave (20-minute baking time and NO preheating), as well as my Solar Ovens, I've always managed to make breads of all kinds without any problem - gas or electric - high-end or builder-grade. You mention moisture during bread baking, you can add your own moisture - whatever type of oven you use. I often add moisture to the oven for the final proofing when I use it as a proofing box. I also have a cast iron skillet I add boiling water to for a shot of steam (I use Christopher Kimball's method from "The Cook's Bible). But added moisture (as in high amount of hot steam) during baking isn't correct for all types of breads. Moisture is also expelled from the bread during baking, contibuting to the moisture in the oven. I like to use my covered stone bakers, which holds in moisture for crispy crusts, but I don't want my sandwich breads and enriched breads to be baked in them because I don't necessarily want a crispy crust. Beyond ovens, consider some of these things that also influence the finished loaf. -Using milk instead of water will produce a softer crust. -Baking breads at a lower temperature (325°-350°F) creates a thicker, chewier crust. -Baking breads at 375°-425°F (or higher) produces a thinner, crisper crust. -Egg, butter, or saltwater washes influence bread crusts. Those variables don't depend on the oven type, just the ingredients and temperature. I'm just not an oven "snob". I don't consider oven types a big deal one way or the other when I look at the big picture. To each their own.... And this is the general experience from a person who bakes ALL their breads and baked goods. Not someone who uses their high-end oven twice a year to heat a frozen pizza, but paid $6,000 for it to "look good". Hubby is a VP of a cabinet manufacturing company (34-years) and they handle the "best" when it comes to ovens and other kitchen appliances. Their demonstration gallery is breath-taking. I could have my choice of "the best". We could certainly afford it. But from experience, the oven type is very low on my list of considerations when making good bread. -Grainlady

Here goes. These are the tips and ideas that DIDN'T come with the set of pastry rings (LOL). 1. Put down a sheet of plastic wrap. I purchased a box of EXTRA WIDE Reynolds Plastic Wrap (50% wider than regular plastic wrap) just for this purpose. If you don't have, or can't find, the Extra Wide Plastic Wrap, just use two lengths of regular plastic wrap and overlap the pieces to form one large sheet - larger than the size of the ring you are using. 2. Place the "puck" of pastry on the center of the plastic wrap and cover with another sheet (or 2 overlaping sheets) of plastic wrap. 3. Place the plastic ring over the top of all the sheets of plastic. The pastry is now sandwiched between the plastic wrap. This keeps your plastic ring clean. 4. Use a LONG, non-tapering, rolling pin (see link below) for easy use and best results, but a regular pin will work. Roll out the dough until the ring is filled. Once you roll the pastry so it is touching the ring on two opposite sides, it should stabalize the ring enough to let your finish without any problems. If the plastic wrap bunches or gets caught in the dough, just lift up the plastic wrap off the top of the dough, smooth it out, top with the ring again and continue rolling. Run the palm of your hand over the entire crust when you are done rolling it to make sure it's level all around. Benefits of this method... It's amazing really, but it seems you can't over-work the pastry. You don't add any bench flour, so that doesn't contribute gluten, and you won't get a tough finished product. That dreaded clean-up is a snap. More hints: a. Still in the plastic wrap, transfer the rolled out pastry to a cookie sheet (a really thin sheet without any lip or edges works best) and chill for 20 minutes to firm it up after rolling it out. b. After chilling, leave the pastry on the cookie sheet and CAREFULLY peel off the top sheet/s of plastic wrap. Center the pie plate on the pastry. c. Flip the cookie sheet and pie plate. Remove the cookie sheet. d. Press the pastry into the pie pan while the plastic wrap is still on the pastry. This is very beneficial because it will prevent you from stretching the pastry, which leads to it shrinking during baking. When satisfied with it's positioning, remove the plastic wrap. If the plastic wrap is sticking to the pastry, stick the pan/pastry back in the refrigerator, it's gotten to warm. e. If you have a really warm kitchen or very warm hands, an old tip is to dip your hands in ice water and dry them to cool them off, while forming the dough in the pan to keep your hands cool. You can also chill the pie pan before using it. f. When you are satisfied with the fit, remove the plastic wrap and flute the edge. Lay the plastic wrap back on the pastry and refrigerate it until ready to fill. If it's a double crust pie, roll out both crusts, leave one flat in the refrigerator. Fit the bottom one into the pie pan, leaving the plastic wrap intact and leave it in the refrigerator until ready to fill. Remove the plastic wrap and fill. Top with the second well-chilled crust (you have removed one side of the plastic wrap - flip it on the pie and then remove the second sheet of plastic wrap. Okay, this sounds rather complex, but it's not really, and you get a perfect crust every time. A friend who uses these always takes the blue ribbons at the fair every time she enters a pie. They are especially great when you have to make a LOT of pies - for the simple fact you don't have to mess with bench flour everywhere. You may get frustrated when you first use this method - your plastic wrap may bunch, or your ring will move slightly, but hang in there, it all works out and you WILL have a perfectly round crust. I used to hate to roll out pastry because of all the mess, but I LOVE using this method. -Grainlady Here is a link that might be useful: Vic Firth Bakery Rolling Pin

Is this a simple shortened (butter) cake? A remote possibility, your oven temperature rises and falls enough not to heat evenly during baking at this low temperature. Could the oven temperature have been a typo - 350°F, instead of 300°? Try testing for doneness with an instant read thermometer, rather than a pick - layer cakes- 205°-210°F. My judging standards indicate these items as reasons for a fallen center: -Not thoroughly mixed after flour was added. -Too much fat, sugar or leavening. -Oven temperature too low. -Cake was moved during baking. -Pan too small for amount of batter. -Under baked. -Not enough liquid. From: Understanding Food - Principles & Preparation - by Amy Brown - 2nd Edition (College Text Book) *Under mixing *Too much sugar *Too much fat *Too much liquid *Under baking *Too low temperature *Too little or old leavening *Too much leavening *Oven door opened too early When cakes are nearing doneness, they start to "wrinkle" at the pan edges. They should be removed from the oven BEFORE a gap forms between the cake and the pan. ---------------------------------------- How to test your baking powder: Place 1/2 teaspoon of baking powder in a small bowl then pour 1/4 c. of hot tap water over it. The more bubbling activity there is, the fresher your baking powder. Hope there's something that helps... -Grainlady

You'll love the Betty Crocker recipe because you can make up a few dinner rolls one day (good for small baking in a toaster oven), and cinnamon rolls or burger/sandwich buns on another day. The dough keeps several days in the refrigerator. I use whole wheat flour in the recipe - about 50% whole wheat, as well as 2-3 T. flaxmeal to add some nutrition and additional fiber. REAL, Hah! Friends and I were eating at a "famous" chicken restaurant in Arkansas. Friend asked, "Do you serve real mashed potatoes?" The waitress answered, "YES!". Friend gets said "real" potatoes and they are instant - we all had a taste to verify they were instant. She questions the waitress about them... Lo and behold, the NAME of the instant mashed potato flakes was, you guessed it, REAL Mashed Potatoes. DUH! So much for the interpretation of "REAL" mashed potatoes (hehehe). -Grainlady