I finally gave up the convection setting on my commercial oven

I bake at a small shop in Des Moines and everyone swore convection was the only way for volume. After 2 months of cracked tops and uneven crusts, I went back to still air and adjusted my bake times up by 4 minutes. The loaves come out even now, and my morning rush actually finishes earlier. Has anyone else ditched the fan and just played with rack position instead?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.