Convection or Bake Mode?
I posed this question a couple of months ago and did not get a consistent answer. I contacted Peter Reinhart and posed the question to him. He advised that home ovens (such as mine) usually give better results in the convection mode and to try a couple of batches baked both ways to see what works best. Well, I baked six loaves from the same batch of dough, three in bake mode and three in convection. Only difference was that I used 475F in the bake mode and 450F in convection.
Bottom line is that there was no difference in crust or crumb.