Convection oven problem: lack of luster
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.
Does anyone have any ideas as to why this is and what we should try to remedy? Our loaves are noticibly more grey, lacking the beautiful golden shine they previously had. I wonder - does the convection pull the steam from the oven quickly, or is it something else? I am not sure we can turn the convection off, I will need to check that - it may just have a high and low option.
Any ideas / suggestions would be greatly appreciated! Thanks in advance,