Hi Roz, I'm not quite sure why your loaves failed to brown in your convection oven. Lack of browning can be a sign of a few different factors. Sometimes it means that the dough has over-fermented, so there aren't enough available starches remaining to contribute to browning. If you forgot to add salt to the recipe, this can also lead to a pale loaf. Another possibility has to do with lack of steam during the initial part of the baking process. Steam contributes to a better rise and improved crust color and shine. A loaf that has had no steam tends to be dull in color. I would stick to baking without convection, check your oven temperature with an oven thermometer, and consider adding steam to your baking, if you aren't already doing do so. Also, when using a stone, be sure that you preheat it for at least a full hour before baking. If your baking stone isn't fully preheated it may slow down the baking time, and not give you the same burst of heat that you get with a properly heated stone. Barb

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