Baking multiple loaves of bread in loaf pans

My guess is the loaf in the front was one of the underbaked ones. Oven doors with a glass window usually make the front of the oven a little cooler because glass is a much poorer conductor of heat than metal.

I suggest you rotate the loafs.

I know my oven pretty well and the front is definitely cooler than the back. This is particularly noticeable when I bake thin, pale cookies as the ones on the back brown faster. So I always rotate the sheet pan at least once.

In my oven, it is also hotter on the bottom, primarily because I keep a pizza stone on the bottom rack. This helps even out heat dispersion from left to right but it also radiates more heat. This means I have to bake everything above the center rack. That's not a bad thing, it's just something I need to keep in mind.

Again you will need to adjust according to the specific idiosyncrasies of *YOUR* oven. Temping your loaves is probably a good idea until you are familiar with how that particular bread recipe behaves in your oven.

Note that if you ever move, change ovens, etc. you will need to adjust to new equipment.

Baking thin pale-colored cookies is a pretty good way to start to learn how an oven behaves.

Best of luck.

Four full size loaves of bread is a bit much for baking at one time. I would suggest that you bake two loaves, and rest the other two in the fridge while that happens. When the first loaves are finished, you can put the remaining two on to bake. The last two might take a bit longer because they will be a tad chilly, but they won't be over-risen. Simply raising the temperature won't work because the loaves on the outside are likely to overbake on the sides. I suggest leaving your temp where it's at- 350, and bake just two at a time. Oven heat has to have room to circulate, and it's not always even all over the entire oven- which is the reasoning behind rotating pans. If you have a convection oven, that helps avoid hot spots- but even at that, you can't overcrowd an oven and get even results.

Ovens have differing temperatures in different inside locations, even if the oven registers only one temperature .

Yea it’s better to rotate them to get even baking…with so many pans, maybe do 3 times in the course of baking.

Also if you’re not in a rush, bake two batches of two loaves… the less you put in the oven, the more even the temperatures will be.