Adapting bread baking for convection ovens
Convection ovens circulate hot air with a fan, producing faster, more even browning and shorter bake times. To get reliable results, adjust temperature, timing, and placement.
Key adjustments:
- Reduce temperature: Lower the recipe temperature by 20–25°F (10–15°C) compared to conventional oven settings.
- Shorten bake time: Start checking 10–15% earlier than the original bake time.
- Watch for premature browning: If crust colors too quickly, tent with foil or reduce fan speed if your oven allows.
Placement and loading:
- Use middle racks for even heat exposure.
- Convection is ideal for multiple-sheet baking—rotate pans if they’re crowded to maintain even airflow.
Steam considerations:
- Convection disperses steam faster; you may need to add more steam early in the bake or use a baking cloche or Dutch oven to trap steam for artisan loaves.
Other tips:
- Use an oven thermometer to calibrate temp adjustments precisely.
- For delicate enriched breads, consider switching off convection for the final phase to prevent excessive crust hardening.
Convection ovens can produce excellent crust and consistent results when you account for their efficiency—lower temp, shorter time, and attention to steam and color.