Fan oven or no fan oven
When I first started making bread a month ago I almost burnt the crust on my bread, the loaves seemed to cook far quicker than the recipes suggested. I have now realised that we have a very modern fan assisted oven so this would account for the rapid bake times. I have reduced the temparatures to compensate for the fan assistance, but have now discovered that I can turn off the fan (instruction books are wonderful things).
My question is this; is there any benefit to be had for baking bread in a fan assisted against a none fan assisted oven?