My new AEG oven has a mind of its own. It’s like a character in a fairy tale; happily not a Grimm one. I played with Sedrick-the-Sour-Dough-Starter the other day, and baked bread. Three times, actually. My bread prefers conventional oven heat, not the fan.
So I experimented with several “True Fan” settings and temperatures, and the best result was conventional heat radiating from both the top and bottom of the oven.
This temperature was a tiny bit too hot, and ….
… this temperature was just a shade too cool, but ….
… this one was just right, and we ate it all up!!
Do you use conventional or the fan setting on your oven when baking bread?