Had to pick between convection and regular bake for my baguettes

I was making baguettes last Saturday. Couldn't decide if I should use the convection setting or just plain bake. Went with regular bake at 475. Came out with a better crust, crumb was softer too. Anyone else have a preference for crusty bread?

2 comments

2 Comments

tylerw7215d ago

Regular bake all day for baguettes. Convection dries out the exterior too fast before the inside has a chance to steam properly. Tried convection once and got a tough crust with a dry crumb. Never again.

cole_bailey8515d ago

My buddy actually tried the same thing with a sourdough batch and ended up with a crust you could break a window with. @tylerw72 you're right about the steam thing, convection just zaps all the moisture too quick.