I'm getting ready to bake pumpkin bread. I don't do much baking and the only time I've used the convection setting on my oven for baking is when I make popovers -- with GREAT results!
Now I'm wondering if I ought to use the convection setting for baking the pumpkin bread. If so, should I use the "Convection Bake" setting or the "True Convection" setting? And should I accept the oven's auto temp adjustment (which lowers the oven temp by 25 degrees) or should I adjust the oven temp myself? Normally, I'd bake the loaf for an hour and 15 minutes at 350, and then test for doneness.
Can anyone give me some convection baking guidance? Thanks!!!
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