O. G. soft bread sticks question
I know I need to tweak my shaping but these are just a minor modification of my basic pizza dough recipe.
This bake was done at 425F degrees without convection for 20 minutes to an internal temp of 203F degrees. I would like to get just a little bit more color without sacrificing moistness or softness of the crumb.
Do you think using the convection mode would give a bit more browning of the crust and maybe a shorter bake time at the same temp, without drying out the crumb?
Thanks and best wishes. Dave