Baking bread in a purely convection oven?
I have a pure convection oven, meaning that there are no upper and lower coils. There's only a fan at mid height blowing hot air. At the bottom there's a rotating dish.
The thermostat is very reliable and does a very good job at maintaining the chosen temperature (verified with an external thermometer).
My main problem is that I can't get a decent crust at the bottom, that always remains tender. The secondary problem is oven spring, that seems to be a bit lacking. In short, the same bread baked in the older oven that has upper and lower coils (the lower one under the rotating dish) springs better and makes a good crust.
Can someone recommend the best way to deal with this kind of ovens?