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.