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Hi @independant-consultant – hope you had a nice weekend. I am using a regular home conventional over  to par-bake at 450F middle rack for 5 minutes at the moment. Sorry for not clarifying that earlier.

At the above time and temperature, it makes the crust firm enough but still soft with barely few browning on edges which is why I limit it to that time/temp.

I have a second smaller oven that I can set to 400F…is that common practice to parbake in 2 different zones? if it will help with setting structure and avoiding extended water evaporation then I will surely give it a try!