Just a question about a convection/microwave ovens.
If a bread recipe calls for baking in a conventiuonal oven at 500 degrees and my oven being convection will only go to 450 degrees . If the recipe call for 20 minutes in a conventional oven is it possible to bake additional minutes in a convection oven and still get a well baked tasty loaf?
What would the additional time be or would the dough not be baked right at the lower temperature to start with even if you added more time because of the decrease in temperature.
Thanks Mr. Bob