- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Convection or not?
Posted on 2/9/20 at 7:50 pm
Posted on 2/9/20 at 7:50 pm
I am trying to figure this out. I have been baking bread but most recipes don’t distinguish convection or not. Help
5
Posted on 2/10/20 at 10:24 am to tewino
If it doesn’t state convection, it isn’t.
Posted on 2/10/20 at 10:25 am to tewino
Not.
What bread are you baking?
What bread are you baking?
Posted on 2/10/20 at 11:34 am to KosmoCramer
quote:
What bread are you baking?
Sourdough. I cook them in my enameled cast iron Dutch oven at 500° convection with the lid on. Then I take the lid off and go to regular non-convection mode at 450 to finish
Posted on 2/10/20 at 12:00 pm to tewino
Convection makes things brown faster and dries them out. So you want to use convection for roasted chicken, potatoes, etc.
Don't, generally speaking, use it for bread (or cakes or tender pastry). You don't want the bread to set a firm/hard crust too early in the baking, or the loaf will not reach maximum expansion (and be dense/heavy). Especially with larger loaves of bread, you need to cook them thoroughly through the center (to 205 degrees). Using a convection fan will cause the crust to be overbrowned before the loaf is done through.
Don't, generally speaking, use it for bread (or cakes or tender pastry). You don't want the bread to set a firm/hard crust too early in the baking, or the loaf will not reach maximum expansion (and be dense/heavy). Especially with larger loaves of bread, you need to cook them thoroughly through the center (to 205 degrees). Using a convection fan will cause the crust to be overbrowned before the loaf is done through.
Posted on 2/10/20 at 12:07 pm to hungryone
How much would convection affect bread in a dutch oven?
Seems like it wouldn't be that much of a factor thermodynamically since the DO retains heat well anyway.
Obviously with the lid off would be a different story.
Seems like it wouldn't be that much of a factor thermodynamically since the DO retains heat well anyway.
Obviously with the lid off would be a different story.
Posted on 2/10/20 at 12:24 pm to KosmoCramer
quote:
How much would convection affect bread in a dutch oven?
Zero, since the pot is covered. Hot air blowing around outside a sealed vessel will have no impact.
Posted on 2/10/20 at 1:14 pm to hungryone
It could potentially keep the vessel hotter since air circulation reduces cool/warm spots.
Could be more consistent cooking.
Could be more consistent cooking.
Posted on 2/10/20 at 1:18 pm to KosmoCramer
quote:
It could potentially keep the vessel hotter since air circulation reduces cool/warm spots.
Could be more consistent cooking.
Not with the thermal mass of cast iron. I can see uneven heating being an issue with a thin baking sheet sitting close to the heating element or oven floor, but a thick CI pot will not have hot spots....it will heat up evenly in a radiant setting. That's sort of the point of CI cookware: takes a while to get hot, then stays hot and doesn't cool quickly.
Posted on 2/10/20 at 4:58 pm to hungryone
Hence what I originally posted.
Posted on 2/10/20 at 5:10 pm to tewino
I have a confection oven and love it. Albeit I don't bake much bread. I've found that the cook times are about 25% faster than the recipe calls for so you have to babysit it for awhile. I rotate whatever I'm cooking 180 degrees about half way through
Posted on 2/11/20 at 7:53 am to tewino
For most bread baking you should do the opposite of convection, by adding water/steam to the baking environment. Put water into a spray bottle and mist a few squirts into the oven when you put in the bread. Prevents the crust from setting too soon.
Posted on 2/11/20 at 9:27 am to No Disrespect But
If cooking in a dutch oven, the bread essentially steams itself.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News