The only reason I’m showing you this photo is because I used my oven’s convection feature for this loaf. It’s a rye sourdough - roughly 1/4 dark rye flour and 3/4 bread flour using my sourdough starter. Baked covered for about 30 minutes and uncovered for around 10 minutes. Did not soak the clay cover for the first time and it worked fine.
Not sure if the convection added anything but clearly the loaf browned evenly whereas some other loafs have browned unevenly.
Just curious if others are using their convection for baking rather than the conventional oven.