Hey guys i'm using a home electric conventional oven that has been preheated to 350 degrees. when it gets to 350, i then pop in the bread that has been proofing in my fridge for like 24 hours. I take it out in the morning and bake it and it comes out super hard , i bake it for half hour, it still looks pale. After 1 hour, it's still pale like dough color. after 1 hr and a half, now , it looks kind of colored, pale yellow. just yeast, salt, ap flour. and olive oil. What could be possibly wrong with my recipe or the oven? personally i think its the oven. i bake banana bread in this oven and it comes out messed up. when i use my convection oven(table top), it works for the banana bread and it gets baked quick (half hour or less i think). But in the big oven, it takes forever. the inside of the bread is ok. Any tips?