Has anyone baked bread in a convection toaster oven? If you have, would you share your tips?
I have been baking/cooking with a 1920's Chambers gas stove for many years; kinda by guesswork as the gas fixture flips off after the desired temp is reached & the "fireless" oven stays hot for awhile. Often requires re-lighting. I've cooked mostly everything in this, with many great successes but some disasters though because it has to be watched. I like it a lot but decided to try adding a small Oster convection toaster oven for precision on small jobs.
Made some mini muffins this morning, (whole wheat blackberry), & they came out great.
Decided to try one loaf of whole wheat bread. Prepared & put one loaf in, seemed like enough room... it rose more in there & reached the burners & when I checked it about 5 minutes later it was blackened & on fire on top! Dang! Because it rose to a lovely size. Aw...
I'm don't want to give up on cooking bread this way because a) I should have watched very closely from the start & b) I'll try it with less dough in the breadpan & c) I'll lower the temp (this was 350). Or am I nuts?
Thanks for any help.