September 4, 2009 - 1:15pm
Convection vs. Standard bake
I have both traditional bake and convection. I have found that convection bake, because the fan is circulating hot air, also circulates the steam (as well as probably helps produce the steam, when the hot air hits the water). Because of this, it seems to me that convection baking would be the way to bake all breads. Is there something wrong with this theory, and do others bake on traditional because they don't have convection, or because it's a personal preference for some reason I'm not understanding.
Thanks for helping me understand.
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hi,
as i remember from researching brick ovens, they cook via convection, conduction, and radiant heat. all 3 seem would be needed to mimic breads from the old time???
The hot air "hits" the water regardless of whether the convection fan is working or not. In an oven operating at bread baking temperatures the water creates the same amount of steam whether the air is naturally (through thermal convection) or mechanically (with help of a fan) circulated and the amount of steam in the circulating air (humidity) remains relatively constant. The convection oven can help provide a more even overall temperature throughout the oven, preventing some areas from running hotter than others, but that's about all.
I've just recently gotten a combination oven and have used the convection for casseroles and very dense dishes. For bread baking, is the convection best in any particular way (other than speed)?
I just bought a Cuisinart Convection Toaster Oven (larger). I make organic pizza with homemade dough. I cooked it for the first time in the oven and it was not dry like it sometimes became in a regular oven. I LOVE this oven and when I move I will have a convection oven put in instead of the normal one (plus no microwave).
Changing the subject, if someone is an expert canner, can you privately e-mail me with suggestions on books or websites where I can research "how to"? Oh, why oh why didn't I pay attention when my mother canned every year I lived at home - she's an expert at it.
E-mail pixielou55@hotmail.com.
Thanks
Nancy
Nancy,
You want the Ball Blue Book. It's usually available in stores that carry canning supplies. You can also get it at Amazon.
Paul