Convection for bread has always been good when following the procedure described by Barryv. I did a decade and something with baking multiple bread loaves per week in a GE Profile DF range with a convection oven. It worked well for most kinds of breads including baguettes provided the oven was cleaned regularly and fully preheated. (And fully preheated means half an hour, at least, and not what the phony preheat indicators tells you). I'm currently baking in the gas-convection oven of an NXR range and have found it seems to give me a little better control over crust development than I had with the GE -- again, following the steam and then convection procedure. As for oven depths, one thing would be checking out the detailed specs on sites such as AJ Madison and Lowe's as well as the manufacturer sites. They often list dimensions for usable oven space. Assuming that you want to put baguettes on half sheet pans in longways first, you'll want an oven with a usable depth of 19" or so. In my limited experience, the convection ovens in GE ranges are among the deepest. The ovens in my now deceased GE dual-fuel and the the freestanding induction range I checked out (a couple of years ago) both had a bit more than 19" of usable depth in their convection ovens. They also were a skoonch over 24" width. Basically, it was enough depth to accommodate the 18" length of a half-sheet pan with a couple of baguettes on it and enough width to get a couple of those pans side-by-side on a rack. In contrast, ovens rated at 4.9 cu. ft. and less (including my current NXR) have a bit less usable depth and width. My current NXR range exemplifies Barryv's comment about convection fan housings protruding into the oven space and limiting the depth. A number of GE Models have been recommended here at GW but I can't recall any discussions about the propane conversions. Maybe you can search out some information with a couple of model numbers. Also, are you looking for a slide-in model (all controls down front and no backsplash) or a freestanding model. Freestanding versions are usually substantially less expensive. Some slide-ins have shallower ovens than freestanding versions, although that is not always the case. Most GE slide-in models have the same size ovens as on the freestanding ones. A friend of mine has a GE JGB750SEFSS which has a convection oven that is at least 19" deep and with which she seems to be happy with the baking abilities. Consumer Reports also gave it an excellent rating for baking (for whatever that's worth.) IIRC, this range cost my friend something around $1k at Lowe's last spring. It came with propane conversion kit, but I can't speak to how well that works because my friend is not using propane. Another brand and model that has seen some attention here is the Frigidaire FGGF3054M. This runs about $900 new, reputedly has a 19" deep oven, and is one of the few gas ranges that have a third oven element (so called "true convection.") As on most major brand "true convection" ranges, the convection element runs on a 120v supply and is rated at 350 watts. This does help even out the oven temps and likely helps with baking. Whichever models you settle on, I advise you to try to see one in person and take your baking pans/sheets to check out the oven depth to be sure it will work for what you want to do. Hopefully, with a couple of posts to keep this thread going, we can attract the attention of a GW member with first hand experience with propane conversions on the above or similar models.

I haven't made it in quite a while but the Pumpernickel we like best is the one that was on the old Fleishman yeast packets...it is identical to the one in Bernard Clayton's book also. It is very dark and rich and lovely to work with. It has cocoa in it and caraway seeds . I used to make it all the time and use it for ham sandwiches. It was also great toasted with orange marmalade...yum !! You are making me hungry natal !! If you like I will go and pull it out and write it out for you here.

There is both an electric and a gas oven in my kitchen. My gas oven is ''old-fashioned'' (I believe someone referred to it as analog, because it has a dial, rather than a digital temperature selection) and the thermostat cycles quite a bit to work at keeping the heat at a particular temperature. It isn't as accurate as the electric, there is no window or light to view what's going on in there, and the gas oven takes longer to bake exactly the same thing as the electric oven. There is no convection with a gas oven, like with an electric, and if you've used a convection oven, you'll know what the advantages are. (I always preheat in convection mode, because it's much faster; I bake my pizza on convection as well as bread.) I know about this because I've tested both my ovens extensively. Yes, Velodoug knows exactly what he's talking about. I have a gas range mainly for the cooktop, and the oven for those times we lose power; typically in the winter during storms. It's my second oven, and a reliable ''back-up''. (No...Just like Doug, I don't turn it on in the summer months either.) My electric oven is better insulated, has a window so I can check progress without opening the door, and because the temperature is digital, it typically ends up where I want it to be. With a gas oven, you regulate a recipe by sight and smell, not by time the recipe states it should be done. If you're hanging out in the kitchen all day, or using your old gas stove to heat the room (like I used to 30 years ago), No Problem. It's Done When It's Done. Your Nose Knows. In the electric oven, my pizza recipe turns out the same every single time, and I know exactly how long to bake it to get consistent results. Not so with the gas oven. That doesn't mean you won't get good product; it simply isn't as accurate and doesn't bake the same way. You tend to get moist heat with gas, and there is a natural convection, but side by side, I'll go with electric every time. I wouldn't spend that kind of money ($7K) on any gas oven (mine is also a Lacanche), over a Gaggenau for what you want to use it for. (I don't have experience with other pizza ovens, so I only know about what I'm using. I thought you were asking for experience, not just opinions.) Typically, I preheat my oven to 550 degrees before putting in a pizza, which is done to a golden brown with perfectly charred cheese and a golden bottom crust in 8 minutes. I use my oven heavily for everything. Good luck to you. I know it's daunting to spend serious money on appliances that don't do what you want them to. I hope your next appliance will give you everything you want from it.

Thank you Ruthie! You must have read my mind. That's exactly the next kitchen "tool" that I was going to purchase and the Amazon price is much better than BB&B (even using the coupon that I have). I also like that it's the USA brand. I'm so glad that they've introduced a product line for home cooks.