1. Adjust Temperature: Convection ovens cook faster and more evenly than conventional ovens due to the fan circulating hot air. Reduce the temperature by about 25°F (roughly 15°C) from what your recipe suggests. For example, if a recipe calls for 450°F (230°C), try 425°F (220°C). Keep an eye on it, as baking time might also shorten by 10-20%.

2. Preheat with Steam Setup: Sourdough loves a steamy environment early on for that crusty exterior. Preheat your convection oven with a cast-iron skillet or metal pan on the bottom rack. Once it’s hot and you’re ready to load the dough, toss a handful of ice cubes or ½ cup of boiling water into the pan to create steam. Load your dough quickly and close the door to trap it.

3. Use a Dutch Oven (Optional): If you have one, baking in a Dutch oven inside the convection oven can mimic a professional bread oven. The lid traps steam, so you might not need the skillet trick. Preheat the Dutch oven at your adjusted temp (e.g., 425°F), bake with the lid on for 20-25 minutes, then remove it for the last 15-20 minutes to brown the crust.

4. Score and Place Carefully: Score your dough right before it goes in to control the expansion. Place it on a parchment-lined baking sheet or directly on a preheated baking stone if not using a Dutch oven. The convection fan can dry the surface fast, so don’t dawdle.

5. Monitor Browning: The fan can over-brown the top quickly. If it’s getting too dark before the inside is done (internal temp should hit 200-210°F or 93-99°C), tent it loosely with foil midway through. Rotate the loaf if your oven has hot spots, though convection tends to be pretty even.

6. Cool Properly: Once baked, resist slicing in right away. Let it cool on a wire rack for at least 1-2 hours. The convection oven’s efficiency might tempt you to rush, but cooling sets the crumb structure.

Start with a basic recipe—say, 500g flour, 350g water, 100g starter, 10g salt—and tweak hydration or timing based on your oven’s quirks. If your crust is too thick, cut steam time; if it’s pale, crank the heat a bit. Experimentation’s half the fun with sourdough. 

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