Diagnosing and Correcting Uneven Baking Problems
Mary Berry's critique that Diana's triangles were irregular and not quite evenly baked represents one of the most frustrating problems in baking where some pieces are perfectly done while others remain underbaked or overbake, requiring systematic troubleshooting to identify and correct multiple potential causes. Uneven baking results from six primary factors that often work together creating compounded problems. First, inconsistent dough thickness where some areas are thinner and overbake while thick spots underbake, corrected by rolling dough evenly from center outward rotating frequently and checking thickness with rulers if needed. Second, inadequate resting time as Diana experienced where some pieces shrink more than others during baking because dough wasn't uniformly chilled, fixed by proper 30-minute second rest after cutting. Third, oven temperature inaccuracy where actual temperature differs from dial setting by 10-25°F in most home ovens, requiring oven thermometer to verify and adjust accordingly. Fourth, oven hot spots where back corners or sides run hotter than center creating uneven heat distribution, compensated by rotating baking sheet 180 degrees at halfway point so all pieces experience all zones. Fifth, improper rack positioning where placing sheet too high exposes tops to excessive heat or too low exposes bottoms to too much heat, resolved by using center rack position for even heat circulation. Sixth, overcrowding baking sheet where pieces are too close together preventing hot air circulation causing steaming rather than baking, fixed by maintaining at least 1 inch spacing between pieces. For Diana's specific problem of irregular uneven baking, the combination of skipped second rest period creating inconsistent shrinkage, failure to rotate pan creating differential heat exposure, and possibly rushing placement creating uneven spacing all contributed to Mary's observation. The systematic correction involves addressing all factors: ensure even dough thickness through careful rolling, provide adequate resting time especially second rest after cutting, verify oven temperature with thermometer, rotate pan at halfway point, position rack in center, and space pieces adequately. When testing doneness, check multiple pieces across entire sheet rather than assuming one representative sample indicates all are done, looking for even golden color, crisp texture, and firm feel throughout all pieces. Professional bakers develop systems and routines that ensure consistent results through attention to these details rather than rushing through steps or assuming experience compensates for proper technique, as Diana learned when Mary noted her execution didn't match her good idea despite 60 years of baking experience.
