Ben Gilbert Merritt

February 15, 2015 at 9:02am

I use the convection setting when baking bread (450 to 475) in a covered pot or dutch oven. It does a great preheat and does not overbrown the bottom of the loaf as sometimes happens with conventional high temperature bake.
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.