Baking Bread Home

Does bread bake better in a conventional electric oven or a convection oven?

Which bakes bread better or is there a difference? Do you bake your breads at home in a conventional oven and do they come out well?

Bread will bake well in both depending on the type of bread you are baking. If you are into Artisan Bread or pizza. This method stores heat while the oven is preheating and transmits it directly to the bottom of the pizza or bread loaf.

I don't know what type of bread you are baking but a conventional oven will bake most bread, yeast, quick etc adequately, giving you a soft crumb and crisp outer crust.

It comes down to how the heat is distributed, for example both convection and conventional ovens are powered by gas or electricity. But the heat source in a conventional oven is stationary, usually radiating from the bottom, while in a convection oven a fan circulates the hot air around the chamber.

Convection ovens allow for even, fast cooking because the temperature stays more consistent, whereas conventional ovens can have pockets of warmer or colder air which is why some part of a crust may be darker or lighter than other parts. Hot air rises, so when cooking food on both racks, dishes on the bottom rack may undercook while the food on top burns, which is why it is always wise to rotate the products to ensure even cooking.

Hope this helps. If you want a more professional finish to your baked good go convection, if it doesn't matter go conventional.

QSY & Mimee making bread at home


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