The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to TFL. Convection ovens?

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Joe the baker's picture
Joe the baker

New to TFL. Convection ovens?

Hi fellow Bakers,


My Name is Joe and I am new to TFL and very ecited to be a part of the bread baking family here on TFL.  For starters, I would like to know if anyone has had experience baking Artisan breads in a Commercial gas concvection oven?  If so, what may be the advantages and disadvantages if doing so?  You feedback would be greatly appreciated.  Joe 

Daisy_A's picture
Daisy_A

Hi Joe,


Welcome to the TFL 'family'! I hope you can find the resources you need here.


I'm afraid although I bake with gas it is not in a convection oven. However I know other bakers here mention baking with convection so hope that they can address your specific question.


Wishing you happy baking. Kind regards, Daisy_A

Joe the baker's picture
Joe the baker

Hi Daisy,


Thanks for the warm welcome.  I have already receive very insightful comments on my questions concerning convection ovens. Thanks for you concern.


Joe

Chuck's picture
Chuck

Spreading the heat more uniformly is usually a good thing.


I know of two possible problems though:



  1. The flow of air dries the loaf out a little, so you may have to either go for higher hydration doughs or partially cover the loaves when they're baking.

  2. The flow of air tends to clear steam out of the oven as fast as you can generate it, making it difficult to get scores to open and form grigne. So often people with convection ovens turn the convection "off" for the first few minutes of baking when they're generating steam. Alternately instead of steaming, use the "covering" method, which isn't affected by convection.

Joe the baker's picture
Joe the baker

Great information, and confirms my thoughts on this subject.  I have a plan to bypass the convection fan and use that oven as gas conventional.  I will keep you informed as to the results.  Thanks again.


Joe