Posted by Matt on October 31, 1998 at 14:15:02:
We are just beginning to make muffins at our bakery. We are mainly a bread bakey, but my boss would like me to make muffins. I have good recipies, but seem to be having a little trouble getting the "cap" to form. I'm baking at 400 deg F. in a large deck oven (Bread) on inverted sheet pans to keep the direct heat from scorching the bottoms of the muffins. I'm getting good flavor, but not a lot of jump. Oh, the muffin tin is fulled 2/3 full as instructed. B.P. is fresh and tested.
Would baking in a convection oven as compared to the deck oven make a differnce? Any suggestions would appreaciated.
Thanks in advance.
Matt
A bread baker/Cookie Man
Gerard help please I'm melting, melti......
:-)