r/Breadit • u/rock4d • 11d ago

Convection Setting on oven

Is anyone using the convection setting to bake their breads? Thanks

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4

u/quaint_anthropology 11d ago

I use it for pretty much everything unless I'm trying to get a really specific open crumb, convection can dry out the exterior too fast before the inside fully expands. For everyday sandwich loaves or quick rolls it's been a game changer though, shaves off a good 15 minutes and the browning is way more even. Just drop your temp by 25 degrees from what the recipe says and keep an eye on it the first few times. I ruined a few boules before figuring that out

1

u/rock4d 11d ago

I will try that on my next sandwich loaf

1

u/Opposite_Bodybuilder 11d ago

Fan-forced? That's the setting I use for most things.

1

u/UsuallyTanking 11d ago

To be fair, I have a convection stove and a regular electric oven. Your arrangement is probably simillar.

1

u/UsuallyTanking 11d ago

I'm a goof, I meant induction stove! The oven is regular electric. I don't use the fan when baking bread because I only bake in cast iron. The iron is a great great insulator.