My understanding is that as long as the convection fan is on, it matters less which heat source is used. Commercial convection ovens employing embedded heating elements also don't have this top/bottom differentiation. I use both top and bottom heat in my home oven. The top heat definitely controls browning and should be adjusted to your liking.
They way the dough fills out the pan mould, it looks like the pan is only used to keep the bread straight. What about no pan? Just an accordian folded parchment underneath?
This could be a recipe for a "continuous" wonder type loaf, baked in continuous oven. Mixing ingredients at one end and cutting off loaves at the other end. Can the dough be extruded?
Well done for finding the recipe you wanted! It looks interesting; have you been surfing Chinese bread forums ;-) ?
Lance
Your comment reads funny but as I said this is my original recipe. I am indigenously Chinese.
Sorry, I should have spotted the Chinese text on your monitor!
in the convection oven, is it using top heat, bottom heat, or both?
And just to be clear, the convection fan is on, correct?
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And thank you, this is good to know.
Hello,
My understanding is that as long as the convection fan is on, it matters less which heat source is used. Commercial convection ovens employing embedded heating elements also don't have this top/bottom differentiation. I use both top and bottom heat in my home oven. The top heat definitely controls browning and should be adjusted to your liking.
They way the dough fills out the pan mould, it looks like the pan is only used to keep the bread straight. What about no pan? Just an accordian folded parchment underneath?
This could be a recipe for a "continuous" wonder type loaf, baked in continuous oven. Mixing ingredients at one end and cutting off loaves at the other end. Can the dough be extruded?
note: high gluten bread