Hi Gary, my oven is also fan-forced. I don't have the option of turning the fan off, and it bakes very unevenly. What I found works really well for bread is a cast iron pot and lid (google "french oven"). While my dough is finishing the last rise on baking paper in a bowl, I'll preheat the pot in the oven, then move the dough (baking paper and all) into the pot and bake it at 230C for about 12 minutes with the lid on, and then 15-18 minutes with the lid off. Good luck!

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