Advice for Baking No-Knead Bread in a Convection Oven?

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Sep 14, 2011
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Q: I just made No-Knead Bread and wondered if you had any suggestions about doing it in a convection oven. We live fulltime in an RV and that’s my only resource for baking. I had to bake it for an additional 30 minutes longer after the lid was removed in order for it to brown. The bread is very crusty and delicious. In fact, it reminds me of old country rustic bread. Perhaps this is just the way convection ovens work?

Sent by Vickie

Editor: Readers, do you use a convection oven? Do you have any thoughts or advice for Vickie?

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Related: How To Make No-Knead Bread

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Baking
Bread
Cooking Methods
Tips & Techniques