I do roasts, especially rib roast. The roast cooks in almost half the time and has a nice crisp outside. I bake my sourdough bread with convection and turn great loaves in half the time. I have asmall cast iron frying pan that I put in the oven when I change the temperature. My oven has a baked goods setting which convects at 100 degrees for perfect bread proofing. I use KA bread flour for all my bread.

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