Bread-Bakers v111.n038.7

I love the idea of turning on the convection for the last part of the 
bake of a crusty bread. It's often hard to get a crisp crust on such 
a loaf because there's too much moisture still in the bread. This 
probably solves it. (Professional deck ovens have a "vent" setting 
they often turn on during the last few minutes of a bake.

FYI, convection ovens rule for laminated doughs such as croissants, 
Danish, and puff pastry (as well as pate choux). I wish I had such an oven!

Allen
SHB
San Francisco