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    You are in: Home / Community Forums / Breads & Baking / Convection Oven
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    Convection Oven

    Sat Apr 28, 2012 5:31 am
    Forum Host
    I have a new stove/convection oven. Would love your tips to help me bake a perfect bread. I found my bottom crust was as crusty as the convention oven. Thanks .
    Sat Apr 28, 2012 11:08 am Groupie
    Good morning. Sage what I will alert you to is most likely in your information booklet. When employing the CONVECTION option you reduce the oven temp. by 25, degrees.

    Good luck to you & enjoy the weekend.

    Sat Apr 28, 2012 12:10 pm
    Forum Host
    My oven automatically reduces the temperature by 25 degrees.I guess I will learn more as I use it.
    Donna M.
    Sat Apr 28, 2012 12:25 pm
    Forum Host
    I got my convection range a year ago. I don't really use it much on the convection setting for breads. The fan blowing will dry out the surface of the bread crust too fast and constrict your oven spring. If you want, you can use the regular setting for the first 10 or 15 minutes and then switch to convection for the remainder of the bake, but I don't bother with it. Cakes is another thing that doesn't do as well with convection. Pretty much anything else I've tried is great. I really love doing oven-fried potatoes with convection. They cook way faster and crispier.
    Sat Apr 28, 2012 1:36 pm
    Forum Host
    Thank you for your information Donna; I will try to go convention next bread.
    Mon May 14, 2012 1:07 pm
    Forum Host
    Since then I have make a few breads and bake them in a bread pan using convection; the problem is the bottom crust stays moist. Tomorrow I will used regular bake and see it I have better results.
    Donna M.
    Mon May 14, 2012 11:20 pm
    Forum Host
    To get a nice golden bottom and side crust on loaf pan breads I have found that the secret is to use glass or dark metal pans. The shiny aluminum pans don't brown your crust well. I don't think the convection or not makes any difference, but I haven't tested it out.
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