You probably should start with an hour. Yikes, a convection-only oven likely will take a lot longer than your oven at home to preheat the Dutch oven. The terracotta tiles will hold in moisture and will also give your bread a more crispy crust. At low temperatures, you are not likely to burn the bread, so just keep baking until the crust is how you want it. I wasn’t sure which program to select since they have several for white bread, sourdough etc. Because elec ovens are pretty much sealed, and don't produce moisture, you have much more control - moist when you want it (by putting in some water in a tray, or one the floor, or ice) and dry when you want. You are correct. In gas and electric ovens, there are usually two heating elements that determine how your dishes are going to be cooked. Place your bread inside a clay pot/casserole dish/any large pot that is oven safe and has a securely fitting lid on it (it won’t be as good as a Dutch oven, but it will be better than not using one). Baking bread is a skill that not many knows how to do. It doesn’t feel cooked. If you are baking bread in a convection oven, it shouldn’t really matter where you put the dough to cook. If you’re thinking ‘that won’t work in my cast iron Dutch oven’, I can tell you that it will. For a loaf-pan bread made from Italian Peasant Bread dough (page 46 of ABin5), the loaf baked faster than usual (about 25 to 30 minutes), rose higher, browned more deeply, and was more attractive. This method involves putting terracotta tiles on the rack below the one you will bake your bread on. The Fresh Loaf is not responsible for community member content. What else may work? Using oven mitts, place both of the lids back on top of the dutch oven. This classic method is one of the easiest and involves simply a metal pan and a cup of water. In general, though, after about ten minutes in the oven, wipe a good 20 degrees off the temperature (or more), and bake for an extra 20 minutes to half an hour longer. I figured that the heat may be good, but the steam is disrupted. Brush the top of the loaf with milk and sprinkle with sesame seeds. gerryp123 respectfully, if you need questions answered about your own situation with your own oven, please post a separate query and you will receive replies for your exact situation. huruta, you can use a steel for baking in a combi, but if you use a steam , or a combi mode, when you first load the bread, it is quite likely the dough will stick to the steel and cause problems. Hot air is not a good conductor of heat. Sounds like the Blodgett at the culinary center, Convection takes longer to heat Dutch oven. What Type of Oven Is Best for Baking Bread? You need more space for more bread. Is what you have a home convection oven? It feels like a giant hairdryer is hovering over it. However, if you want to make the perfect loaf of rye or sourdough, your best bet is definitely by baking bread in convection oven. You set the temperature for 375°F, and if you press the convection setting, it automatically preheats itself to 350°F. Preheat the toaster oven to 375 degrees. Just got one of these ovens as well and am trying to bake sourdough for the first time. Once it’s out of the oven, you should place it on a raised wire rack at once. The dough is sealed from fan-forced air that wants to create an early crust Small rolls and hearth bread have very different time requirements. Please! By circulating the heat using the internal fan, convection ovens ensure that the heat is perfectly distributed to every part of the appliance. As you start down the sourdough path—or if you’re stuck somewhere along the way—try following these 10 simple steps. If you are primarily a baker who is used to baking with a conventional oven, the learning curve with a convection oven can be steep. Get started with this recipe for sourdough bread. Heat distribution seems more uniform due to the circulating air. I know it’s been a while, wondering if you were ever able to figure out your sourdough baking in a commercial convection oven? Most basic bread, containing only flour, water, and yeast, are baked at 400F and above. It is destroying my sourdough breads. I just turn the bread around if necessary after the initial oven spring stage, and it looks awesome. Baked Potatoes in Convection Oven: A Step-By-Step Guide, Convection Bake vs Convection Roast: What to Know, How to Cook a Turkey in a Convection Oven, Cooking Pizza in a Convection Oven: How It’s Done, Can You Air Fry With a Convection Oven: Convection Cooking 101, Cuisinart Convection Toaster Oven Broiler Review, Breville Smart Oven Pro Convection Oven Review, Rosewill RHTO-13001 Broiler and Toaster Oven Review. If you just want to bake a couple of small cobs or muffins, a toaster oven could be the right choice for you. Chief among my concerns is the fact that I cannot disable the convection mode. Bake the bread. The convection is either "low" (which is ridiculously high) or "high" (which is like a jet engine). The size of loaf you can bake might be limited too unless they are significantly larger than a conventional microwave. Check it after 20 minutes to see if it seems to be gaining a crust. Rude on my part. Leave it in for the duration of the baking cycle and add more water if needed. I'm hoping to bake 5 bread loaves at a time, so dutch ovens aren't an option as I can't fit in that many. A commercial convection oven is different in that the electric elements are actually in the oven chamber but in it's own cavity behind a shield, the only heat source is the fan drawing heat over these elements, so no radiant heat. Bake the bread until it’s dark golden brown on top, about 20-25 minutes. This is usually accomplished by poking either a toothpick or a knife into the middle of the bread. 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