I have a new modern style "multi-function" oven - which can be operated in many ways. It has elements on the bottom, the top, the rear of the oven and these can all be operated either individually or in conjunction with one another. It also has an internal fan which can be run or not. It also has a Grill element at the top.
I am wondering which mode the oven should be operated in when baking bread. The traditional "baking" setting runs the bottom and top elements . The fan assisted mode supposedly stops "hotspots" from forming inside- but I could see perhaps that it may dry out a dough surface.
Any thoughts please??