New member, first post..
I'm having great sucess with Reinhart's technique for Pain al'Ancienne. This is very good bread indeed.
I bake on a rectangular pizza stone at the lowest rack position in my electric oven. I start at the max temp. of 550?F for the 3 half-minute interval water spritzes; then I lower temp to 470?F and let it alone for 18 minutes.
I was thinking of trying the pure convection setting. Anyone tried convection baking for breads? Is there any improvement over regular (electric coil) baking? None of the cookbooks I have ever refer to convection baking.
I'm having great sucess with Reinhart's technique for Pain al'Ancienne. This is very good bread indeed.
I bake on a rectangular pizza stone at the lowest rack position in my electric oven. I start at the max temp. of 550?F for the 3 half-minute interval water spritzes; then I lower temp to 470?F and let it alone for 18 minutes.
I was thinking of trying the pure convection setting. Anyone tried convection baking for breads? Is there any improvement over regular (electric coil) baking? None of the cookbooks I have ever refer to convection baking.
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