I bake breads on convection setting all the time. I bake and sell for
the Farmers Market. There's no way I could bake 6 loaves of bread
evenly on bake setting! I just have to turn down the temperature
about 25 F lower than bake setting. I bake 4 challah or 6 sourdoughs
at once. It also allows me to bake on the top shelf.
Also, it's great for muffins. The circulating heat really helps them
rise as I bake at 350 F convection.
It's not great for crusty breads, however. A baking friend and I
found a good way to do that, though. I bake on my stones with steam
(in broiler pan) at 450 F bake setting for 15 minutes. The crust
carmelizes during the first half, anyways. I then turn the oven to
325 F convection for the last 15 minutes. My appliance repair guy
says that this is helping my oven get a break when I do multiple
batches of crusty breads. The oven does cool down to 350 F and takes
awhile to get back up to 450 F for the next batch. But I found that I
can put a new batch of breads on my peel when I put the first batch
in the oven and they will be ready for the oven by the time it heats back up.
My friend's professional convection oven can't do crusty breads
because it sucks air out of the oven--even on low fan. So it depends
on your oven.
Hope this helps.
Judy