A convection oven circulates air throughout the baking chamber, enabling more heat to come into contact with the surface of the baking bread. This lets you bake your bread at a lower temperature. Preparing the oven to create steam prevents the baking bread from drying out. Starting the bread in a hot oven helps the bread to rise in the convection baking, but make adjustments to the temperature when using a convection oven for the best results.
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Things you need
- Bread dough in loaf pan
- Cake pan
- Cooking thermometer
- Cooling rack
Preheat the convection oven to 450F for 30 minutes.
Set a cake pan on the bottom rack of the convection oven and fill the pan with one inch of water in the bottom.
Place the loaf of bread into the hot oven on the middle rack, and adjust the temperature to 25F below that required in the recipe.
Bake the bread for the time prescribed in the recipe. Since some ovens may cook faster, you should test the loaf of bread 10 minutes before the time dictated in the recipe.
Insert a cooking thermometer into the centre of the bread loaf and remove the bread from the oven when the thermometer registers between 190F and 210F.
Allow the bread to cool in the pan for 10 minutes before turning out onto a cooling rack to completely cool before slicing.
Tips and warnings
- Opt for a dark, coated loaf pan if you want a thick, crusty bread.
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