Drora,
I used a convection oven to bake 20 loaves of French for a school
fundraiser once (albeit a commercial size used in a school cafeteria). The
bread had a really nice uniform brown color and a perfect crumb. I would
imagine you could achieve similar results with your Thermador.
>> I have just bought, and received a new oven, an electric
convection/regular Thermador. Any peculiarities re bread baking in that
oven? In general - is the convection method any good for bread baking?
Thanks - Drora (determined to use my new oven this weekend despite the fact
that it's so hot here in New York that I can bake my bread on the porch)
<<
Cheers,
Frank Cavalier
>From Giuliano Bugialli's Cooking in Florence class
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