Vox Humana wrote:

>"Mike Avery" > wrote in message
>news:mailman.3.1124069300.37433.rec.food.baking@m ail.otherwhen.com...
>
>
>>Vox Humana wrote:
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>>
>>>I would recommend the fan or convection oven. They bake more evenly, havefewer hot spots, produce a better result for most roasting and baking jobs, and reduce the time needed for baking. I have two convection oven and wouldn't think of going back to a standard oven.
>>>
>>I have used a number of ovens over the past few years. I would not
>>recommend a convection oven for baking breads. I don't like what they
>>do to the crust - its too weak for my liking.
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>>
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>I don't understand your comment about bread.
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When I use the same recipe in an oven with an oven stone or in a
convection oven, the crust formation is not as good in the convection
oven. It seems the crust softens much more quickly than with bread
baked in a conventional oven.

To me, the crust is where most of the breads taste is, and I like a bit
of crunch. I miss that too much when I use a convection oven.

Mike