The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

New fancy convection oven and temps

LevaiNation's picture

New fancy convection oven and temps

Hello good lookings,


Here we are again. Best smelling forum on the www. 

Just got myself a new pro oven. A brazilian made G.Paniz FTG150. Convection, steam function. All new features for me since I'm more of an amateur (yet successful) dutch oven, artisan sourdough baker. I've been making two loaves at a time which I use for salads and sandwiches in my little restaurant. 

So time to increase production a little, since I've been receiving requests from many costumers who rave about my breads. :-)

So in the past, I've baked in my cast iron pots for 30m with lid, and 20 without, at about 475 f. (246 c). Fool proof!

On my first attempt in the new convection oven, i tried that same temp and noticed how the bread was ready and almost burning in about 15-18 minutes! I got it out, looking great but definitely over baked with dark brown and some black specs, yet extremely spongy and moist on the inside. Edible, cooked and super yummy, but with time if felt almost wet. I also might have gotten a bit too excited with the steam button %$#*. In two days it was going over sour. So i figured i had to lower the temps and let it cook longer, which I did for the second attempt. All the way down to 375f (190c). This time, in 30 minutes it was perfect brown. Rose nicely, (didn't split much) and the crust turned awesome. I took it a little easier with the steam dream. Still, I feel the crumb is a little too moist.

My next batch is gonna go up to 400f (204c) and gonna take it to the brown limit and see how that goes. Also I will be more careful with the folding and shaping to guarantee better split, which will help release humidity. Eating and gifting a bunch of bread during this test periods. But hey, If anyone has some convection/pro oven knowledge, tips or advice, I would take it like tangerine marmalade and gorgonzola.

Thank you for stopping by, 



barryvabeach's picture

Bryan,  don't have any advice,  other than the common suggestion that when using convection, lower the temperature a bit .   Keep posting your results, since it will help others on the same path.  

Janna3921's picture

The only info that I can give on convection ovens is that when we got rid of our old oven and replaced it with a convection one that I had to lower the temp by around 15 degrees and less baking time.  

We made cookies a couple of days ago and the recipe called for 350 degrees put the temp at 335 degrees and instead of 14 minutes I baked them at 12 minutes.  They came out delicious, I was testing out a cookie recipe I saw on Valerie Bertenelli  cooking show.  Only change I would make to her recipe would be to add more ginger.

So, going also with the lower heat and less time baking; trial and error to learn what works.   

Escarri's picture

Hi, I just wanted to know if it was possibe to see how you are using this model to bake your sourdoughs. I just bought the same model and Im having trouble with the rise, seens the crust is not getting that ear you get when you bake in a dutch oven, and the crust on the bottom dosent seem to develop a lot even when the metal of the trays have been preheating for a while. Also I have been trying to take it to 250C and the lowering it to 175, Im adding a lot of steam to help with the rise but its stil not enough, I also added an extra tray with hot water too but still dosent seems to do the trick. I have been making focaccias, ciabbatta, cookies and other types of breads with this but with sourdough dosent seem to work as well, at least for me.

I know its been a coupe of years seens this was posted but I hope you can help me cause this is the only real review Ive seen of one of this oven.

LevaiNation's picture

Yes. I’ve been having pretty good success with the oven. 
I spray the loaves before they go in the hot oven. I bake at 180c for 30 min, then I open and rotate the trays (upper ones brown more) and go for 15 more minutes at 200c. 
I hit the steam twice after 1 minute in and then again at the 10 minute mark. 

certainly I don’t get the fancy ears that happen in the Dutch oven, but with a good score it splits nice. I go seam side down. 

gonna try to upload a pic....

Escarri's picture

Hi thanks for replying so quickly. Those look great. I'm going to try to make it the way you said and upload some photos. I got the steamer set at 12 seconds 

LevaiNation's picture

I would think that 12 seconds is too much steam. Might be wrong but it would be hard to get some cracking ears if the dough is so maleable. I would think you want the pressure to have to work a little to burst out. 
Good luck. Can’t wait to see the photos.