Convection vs Regular Bake Setting
Just wondering if any of you have thoughts on the convection baking or regular bake settings on your oven. I feel like the final bake of my sourdough gets brown within 10 minutes after taking cover off combo cooker. Is there a advantage to slowing it down? I use the FSWY methods. Just completed a Overnight County Brown. The recipe calls for a chestnut shade to it’s crust. I was hesitant to leave this loaf in any longer for fear of burning it too much. Thoughts?