Which Oven Setting for Baking Bread? Expert Guide to Perfect Results Every Time

When you’re baking bread, picking the right oven setting can make all the difference. Go for top and bottom heat—no fan—for best results.

This setup lets your bread heat evenly and keeps the dough from drying out. You’ll get a great crust and a better crumb that way.

If you turn on the fan, your oven switches to convection mode. That means it bakes faster and usually at a lower temperature.

For bread, though, convection isn’t ideal. The crust forms too quickly, and your loaf might not rise the way you want.

Keeping the fan off gives you more control and a classic result. That’s what most bakers prefer, honestly.

You’ll need to tweak the temperature and timing for your particular oven and recipe. Sometimes you’ll want to preheat a bit hotter, or maybe use a baking stone to spread the heat.

Getting to know your oven really does help. If you want to dive deeper, check out this guide on oven settings for baking.

Choosing the Right Oven Setting for Bread

Your oven settings have a big impact on your bread’s crust and crumb. The right temperature and a good preheat set the stage for yeast to work and for a nice crust to form.

Conventional vs. Fan Oven Modes

For bread, stick with conventional mode—top and bottom heat, fan off. This way, the heat’s gentler and more direct, so you get that thick, crisp crust everyone loves.

Fan ovens blast hot air around, which speeds things up and can dry out your loaf. That might make the crust harden too soon and leave the inside underbaked, especially with rustic styles.

If your oven only has fan mode, just drop the temperature a bit to keep your loaf from drying out. There’s more on this at Reddit baking advice.

Temperature Guidelines for Bread Types

Most breads bake nicely around 230°C (450°F). It’s a sweet spot for color and crumb.

• Artisan and sourdough breads do best at 220–240°C. That higher heat builds a solid crust.
• Soft sandwich loaves or anything with butter and sugar? Lower the temp to 180–200°C, so the crust doesn’t burn.
• Some bakers like to start hot, then drop the temperature after a few minutes—this gives you a great oven spring and a better crust.

You’ll find more temp tips at Severn Bites on heat and steam.

The Importance of Preheating

Preheat your oven—seriously, don’t skip this. If you start with a cold oven, your bread won’t bake right.

That blast of heat at the start (the “oven spring”) helps the dough rise fast and makes a lighter crumb. Forgetting to preheat can leave you with a dense loaf and a sad crust.

Give your oven at least 20-30 minutes to heat up, especially if you’re using a baking stone or steel. Those tools soak up heat and help your bread bake evenly.

Want more on this? Check out Modernist Cuisine on home ovens.

Optimizing Your Baking Results

To get better bread, you’ve got to pay attention to heat and moisture. Tiny tweaks with steam or oven setup can totally change your crust and crumb.

Using Steam for Crust and Texture

Add steam during the first 10-15 minutes of baking for a crisp, shiny crust. The steam keeps the surface soft, so the loaf can expand before the crust sets.

That’s how you get good oven spring and a lighter inside. You can use a pan of hot water in the oven, or just spritz the dough with water before you shut the door.

Try not to open the oven much, or you’ll lose all your steam. Once the loaf’s set, take out the water so the crust can firm up.

Steam really helps with lean doughs, like sourdough or baguettes. It gives you a gorgeous crust and color—without burning the bread.

Rack Position and Heat Distribution

Where you put your bread in the oven really matters. I usually go for the middle rack—that spot tends to give the most even heat.

You get balanced top and bottom heat there, so you’re less likely to end up with burnt bottoms or doughy tops. If you’re using a baking stone, let it preheat for at least 45 minutes at a high temperature.

The stone stores heat like a champ and gives your dough a quick blast of bottom heat when you slide it in. That can make a big difference for oven spring.

Try not to set your bread too close to the heating elements. That’s just asking for weird browning or uneven baking.

Sometimes I rotate my loaf halfway through, just to even out the color and baking. It’s a simple trick, but it helps.

If you dial in rack position and heat, you’ll see better texture and crust—no fancy gadgets required. For more ideas, check out optimizing your oven with a baking stone at Modernist Cuisine.