The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ovens

bobkay1022's picture
bobkay1022

ovens

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

 

 

 

 

flournwater's picture
flournwater

Baking times for anything prepared with an oven are, at their best, approximate.  That's why you will typically see something like "bake xx minutes or until a XYZ occurs".  You'll want to bake the bread until it's "done" and it'll take a bit of experience with your oven to determine that to any degree of accuracy.

bobkay1022's picture
bobkay1022

Thanks   Will have a go at it.  Only proble what works with one type of bread does not always work with another in the convection oven but the birds will like it.

I just thought 50 degrees for a temp in the oven to start with was needed.  But maybe less heat will work. 

Thanks for the nice reply

Bob,