When baking bread in a convection oven, there are a few techniques you can employ to prevent it from turning out dry:
Adjust the temperature and baking time: Convection ovens circulate hot air, which can cause faster and more even baking. To prevent bread from drying out, consider reducing the oven temperature slightly (by about 25°F or 15°C) compared to what the recipe suggests. Additionally, monitor the baking time closely and start checking for doneness a few minutes earlier than the recipe indicates.
Use a baking stone or preheated baking sheet: Placing your bread on a preheated baking stone or baking sheet can help promote even heat distribution and prevent the bread from drying out too quickly. Preheat the stone or sheet along with the oven before placing the bread on it.
Utilize steam: Steam in the oven during the initial stages of baking can help keep the bread's surface moist, resulting in a softer crust and preventing excessive moisture loss. You can achieve this by placing a shallow pan of water on a lower rack in the oven or by spritzing water into the oven using a spray bottle. Be cautious when adding water to a hot oven to avoid any steam burns.
Cover the bread: Another technique to retain moisture is to cover the bread during part of the baking process. You can use a lid, an oven-safe bowl, or aluminum foil to cover the bread for the first half or two-thirds of the baking time. This covering helps trap moisture, allowing the bread to bake more evenly and remain moist.
Avoid overbaking: Keep a close eye on the bread and avoid overbaking, as it can lead to a dry texture. Test for doneness by tapping the bottom of the loaf—if it sounds hollow, it's likely done. Additionally, use a digital thermometer to check the internal temperature, aiming for around 190°F (88°C) for most bread types.
By implementing these tips, you can help prevent your bread from becoming dry when baked in a convection oven, resulting in a more enjoyable and moist loaf.