Baking & Pastry > Basic Baking Principles > Heat Transfer & Baking Temperatures > Convection vs. Radiant Heat in Baking

The Bread Baking Heat Experiment

This experiment explores the impact of convection and radiant heat on bread baking, focusing on crust formation and crumb texture.

Prep Time
20 minutes (plus bulk fermentation and proofing)
Cook Time
30-35 minutes
Servings
1 loaf
Ingredients
  • 500 g Bread Flour
  • 350 g Water
  • 7 g Instant Dry Yeast
  • 10 g Salt

Dough Preparation

In a large bowl, combine the bread flour, water, and yeast. Mix until just combined and let rest for 30 minutes (autolyse). Add the salt and knead the dough for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise for 1.5-2 hours, or until doubled in size. Gently deflate the dough and shape it into a round or oval loaf. Place the loaf in a well-floured banneton or on a parchment-lined baking sheet. Cover and let proof for 1-1.5 hours, or until nearly doubled in size.

Baking with Radiant Heat

Preheat your oven to 450°F (232°C) with a baking stone or Dutch oven inside. If using a baking stone, create steam by pouring hot water into a preheated pan on the bottom rack of the oven immediately after placing the loaf inside. Bake for 20 minutes with steam, then reduce the heat to 425°F (220°C) and bake for another 10-15 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C). Important: Ensure your oven setting is on the standard (radiant) setting. Let cool completely on a wire rack before slicing. Note the crust appearance and crumb structure.

Baking with Convection Heat

Repeat the baking process using the convection setting of your oven. Preheat your oven to 425°F (220°C) (convection ovens often require slightly lower temperatures) with a baking stone or Dutch oven inside. Follow the same baking procedure, but check the bread frequently as convection ovens may bake faster. You may need to reduce the baking time by a few minutes. Let cool completely on a wire rack before slicing. Compare the resulting bread with the one baked using radiant heat. Note the differences in crust color, thickness, and crumb texture.

Observation

Bread baked with radiant heat will have a thicker, chewier crust and a more open crumb. Bread baked with convection heat will have a thinner, more evenly colored crust and a slightly tighter crumb.

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FAQ

  • What is the role of steam in bread baking?

    Steam helps to keep the crust of the bread moist during the initial stages of baking, allowing it to expand fully before hardening. This results in a lighter, airier crumb and a crispier crust.
  • Why is the temperature lower for convection baking?

    Convection ovens circulate hot air more efficiently, leading to faster and more even cooking. Lowering the temperature prevents the outside of the bread from burning before the inside is fully cooked.
  • Can I use a Dutch oven for this experiment?

    Yes, a Dutch oven is an excellent way to create steam inside the oven and achieve a crispy crust. Ensure the Dutch oven is preheated before placing the dough inside.