My convection oven does a great job with bran muffins and no knead bread. The bread comes out great, I believe because of the steam generated by the pan of water on the bottom rack? Any other loaf of bread dries out the top of the bread before the loaf has a chance to rise. I hav'nt made my favorite Walter Sands bread since I bought the oven six months ago. Any suggestions? Also what have you covered the dough with in the picture?

• Reply