Baking with no bottom heat element
I have this double oven LG range. The top oven behaves well but is very narrow, only 2 rack positions, which leaves no room below the bread for a pan full of lava rocks. The bottom oven is bigger with enough room, but it has no bottom baking element- only a top broiler element, and a convection fan. When you tell it to "Bake", it actually runs a convection-type cycle.
The first issue I ran into was of course everything drying out too quickly & burning, because I wasn't baking, I was convection baking, whether I knew it or not. This seems manageable just by shortening the bake time.
The second thing I'm wondering about is whether top heat only plus convection is going to impede the oven spring, e.g. by skinning over the top of the loaf more quickly before it can rise much. I've had some troubles getting good oven spring, and I wonder if this could be contributing.
Anyone with experience baking in ovens with broiler elements & no baking element, who can chime in? I'm also curious whether the steam story changes in a convection oven.