Miles/Barb, I have been baking only sourdough bread for the past 10 years or so and have evolved to only baking in covered pans sometimes Corning ware with the lid on or stoneware baking pans with the lid on and now only using convection. I believe that convection distributes the heat more evenly around the container and, with the lid on, the even distribution of heat is good, and the bread doesn't "see" the convection. Nick

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