Any luck getting a good, crispy crust with a convection oven??
Hi all, I've been baking bread in a commercial convection oven (Hobart) without steam. When we opened the shop it was a good choice because the price was right. And in the original business plan we were not going to do breads. However, with many requests, we've started making bread and have gained a small following.
Re: the bread. The crust is fine, technically, but I'm unable to get a nice crispy crust that you'd normally have in a nice bread oven.
I don't mind moving to a convection oven with steam if that'd do the trick. Anyone have luck with this or will I need to move to a deck oven with steam.
I should also note this is in a Pastry Shop so I also make cakes, danish, cookies, etc in that oven so it can't be too strictly a bread oven.
Thanks in advance,