Anova Oven - settings for bread
So I got that Anova oven - great! What would be a good bread setting? Here is what I do now:
Whole-wheat sourdough (700g flour), baked in a rectangular form (I like long breads)
Oven settings:
Top+bottom 225°C (437F) Steam 100% 25 Minutes
Top+bottom 190°C (375F) Steam 0% 35 Minutes
The top of the brad is a bit dark (I like dark), rest is fine.
So far so good. Yesterday I tried 2 same breads in one go. I had a 45°C (115) temperature drop which took about 20 Minutes to recover. I added 5 Minutes to the 190°C (375) phase and bread was perfectly fine.
So what I like to ask:
Is top+bottom good or should I do top+bottom+rear?
Or could I do top+bottom+rear just for a few Minutes to catch the temp drop?
What about just rear (convection)? [I did that in the past with my old oven and believe small things baguettes/hard rolls come out better with top/bottom heat. So for now I avoid the rear/convection element.
What are other Anova users doing?
Generally I am very happy with the Anova, not perfect, but it bakes very well.