January 15, 2022 - 9:54am
Conventional vs Convection pita bread
I'm renting a house with an oven that is conventional and convection.
I made pita bread using both.
The top row were baked with the convection; the bottom baked with conventional.
Thoughts?
Stephanie
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And probably over-baked.
Yippee
They tasted good, though.
Hi Stephanie,
What temperatures did you use for the two bakes? When baking in our oven, conventional function needs a higher setting than if I use convection (fan forced).
Cheers,
Gavin.
Hi Gavin,
450°F for both. I'll make note of your comment. I also live in the Rockies. I lived on the east side of town for 18 years. It took me a while to get used to doing any cooking at high altitude. I don't know what the elevation is where I'm at now on the west side. Not sure if my elevation changed enough to make a difference. I know when my sister move to the north side, she gained 1k feet. That made a difference.
And when I finally find a house to buy, I could gain 1k feet or more.
Thanks for your input.
Stephanie