Moffat Turbofan or convection oven: advice needed: baking with a baking stone
Hello Bakers. I got a Moffat Turbofan E32D5 and it works beautifully for bread baking in a Dutch Oven (or any other type of baking – e.g. cookies, cakes etc.). I decided to take it up a notch and experiment baking my bread on a stone. To test it out, I got pizza stone tiles (~1/2") and put them on the middle rack. I baked one loaf with 3 water injections in the beginning, several ice cubes on the tiles, with the fan on, at 450F, and after 20 min, I took it down to 420F for 15 min. It was a complete bust. The bread was lopsided (see picture) - the top of the bread was very dry and almost burnt. It also had a huge air hole under the crust. The bottom part of the bread was very dense. (I am assuming the crust got hard too quickly and the steam could not escape...) I baked two other loaves from the same dough (one in a hot DO and one in a cold DO = both turned out just fine.) So, I know the dough was ok. Can you please share your method of baking with the Moffat (or any other large convection oven) (fan on or off, the type of tile, temperature, steam, etc.?) I would greatly appreciate it. Thank you.