Convection oven problem: lack of luster
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Hi all,
We have recently begun baking our bread in a commercial gas convection oven. This is a big step up for us, as we have been baking in our little home oven until this move.
In addition to the expected changes from the transition (lower temp and shorter baking time required), we are noticing that all of our loaves are lacking in luster. We are currently baking at 400F and steaming the oven with 1.5 cups boiling water into a preheated heavy pot at the bottom of the oven at the start of the bake.
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