BREAD baking

[bmccasland]

But then, my artisan bread doesn't last long on my countertop anyways.

Because of big two legged bread eating monsters???

[smilingcat]

My kitchen is soo old and the opening for the oven is way too small for any new ovens to fit. The original oven died several years ago. so I have my "portable" convection oven on a counter top. I like it a lot since it doesn't radiate so much heat into the kitchen. I've taken temperature inside it front, back, corners and its fine. And I've used several thermometers to take the reading. One thing though, it is bit small to be baking a full size loaf in it. It's just under 1.5 cu feet of space.

It's portable in quotation marks. Its about as big as it can get and still be called portable. It does hold three standard half sheets. 13"x18" baking sheet.

moldy problem?? I store both kinds, the no-knead and traditional, the same way and the no knead seems to get moldy faster. And yes I do have a cooling rack so not sure what is the difference. Or maybe its just my partners perception.