Fan Oven For Baking Bread

The ideal temperature depends on the type of bread you are baking.

Fan oven for baking bread.

The general rule for using the fan is to set the oven temperature 25 degrees f 15 c lower than what the recipe calls for using in a regular oven. A simple question with a not so simple answer. Lean dough loaves of bread for example bake at 190 210 degrees fahrenheit while heavier dough bread is done at 180 200 degrees f. It achieves this by blowing air from the back of the oven to the front which then circulates around the oven.

It s also suitable for baking pudding mud cake pavlova and other heavy cakes. Fan or no fan convection oven or conventional oven. The oven at home that i bake bread in is a fan or convection oven. Conventional oven cooking is useful for cooking meatier meals such as a casserole or bread as well as fatty meats like duck and goose.

The bottom oven is a regular oven and comes in handy if doing a big load of baking. You can preheat the oven for 15 minutes to 475 degrees fahrenheit or place the dough directly into the oven without preheating. Get your kettle of boiling. It s usually about 15 degrees hotter than when your oven is set on no fan or convection off.

There are two methods of baking the bread. Rather be sure to check on your food regularly to see how fast it is cooking. Turn stat to 250c put loaf in and shut door set your timer going for 15 mins but straight away do the next step. Stir in the water oil and honey.

Method step 1 tip the flour into a bowl and mix in the yeast with the salt. I use mine for almost all baking though i have double ovens the top being the convection with the choice of non convection cooking the fan will be off. Step 2 don t keep adding flour a wet dough is better than a dry one which will bake to a tough texture so if you. I start at 240 with the fan on and bake large loaves they start about 910 940g each for about 20 mins before turning down to around 200 for about a further 30 mins.

It is a smaller version of the convection oven. A mechanical fan circulates the hot air around the food at high speed cooking the food and producing a crispy layer via the browning reactions of caramelization and the maillard reaction. Turns out it was the oven itself specifically the fan. The role of that fan is to circulate air around the oven to keep a uniform temperature inside the cavity.