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Lay foil on bottom of oven rack in case of overflow.
4. Thirty minutes before baking, heat oven to 450 degrees with a baking stone placed on middle rack, and an empty broiler tray on a lower rack or bottom of oven.
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4. Place pie on a baking sheet and bake on bottom shelf of oven for 15 minutes.
A traditional oven has heating elements on top and bottom of the oven.
Leave to prove for 30 minutes, then preheat the oven to high – 240C/475F/gas mark 9. 6 Put a metal tray with boiling water in the bottom of the oven and splash about 60ml water around the interior of the oven: you want a bit of steam in there to ensure dramatic "oven spring" (rising of the bread rings during the initial stages of bakingdough).
Heat oven to 375 degrees and put a jellyroll pan in the bottom of the oven to catch any drips.
4 In the meantime, preheat the oven to 240C/475F/gas mark 9 and place a water filled baking tray at the bottom of the oven.
The bakery's digitally controlled ovens continually adjust temperatures to accommodate the fermenting and baking processes; these ovens can also bake different types of bread at different temperatures on the top and bottom of each oven.
Add a little water to the pan and place at the bottom of the oven.
Other times, it more closely resembles ink, tar or the carbon muck found at the bottom of an oven.
Line the bottom of your oven with foil to catch the drips, and bake for about 25 minutes.
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