Hi Miles, I'm not a big fan of baking bread with convection, but I don't have a convection oven at home, so I can't say I've really experimented much with this type of bread baking. My fear is always that the outside crust will brown up too quickly when baking with convection. It might be worth experimenting to see if you get better results with method #2 on a "regular bake" setting. The thin metal stick you're looking for is called a "lame" and typically uses regular double-edged razor blades that you can buy in bulk. This type of lame is the easiest and most versatile implement for scoring your bread. Barb

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