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.

So which one rose better? The one in glass? I'm thinking the metal bowl conducted the warmth out of the dough faster, and that slowed the rise, while the glass acted as an insulator. The shape of the bowls could matter too, although not so much as temperature differences. Are the bowls the same shape? Did you put them into the fridge at the same time? It may also not be the bowls making the difference. Outside of a laboratory, it's hard to be sure you made two identical batches. The water temperature could have been different to start. How you knead, how much flour you added, etc., can contribute to a different result. Most important: could the yeast have been different? Unless it was all from the same source, that may well explain it. What you're doing now sounds fine. Punched down, and allowed to rise at room temperesture for however long it takes, it should all be fine.

The yogurt shouldn't be a problem reacting with yeast. Yeast actually works best in a mildly acidic environment, which is why ascorbic acid is often mixed with dry yeast products. To improve the rise of breads containing wheat germ and whole wheat flour (which contains wheat germ), I always add an acid ingredient to counteract the gluten-damaging effects of glutathione in the wheat germ. Bacteria (in yogurt and also present in bread dough made without yogurt) produces those tasty acids in bread dough that improve the flavors of bread when we refrigerate it. The acidity already present in sourdough starters help sourdough breads keep longer, inhibit mold growth and also slows staling, and you'll see the same qualities in breads made with yogurt. -Grainlady

So, I'll go ahead and throw this out there for you, l pink. I've been making this bread for about a year now Open Crumb from Stiff Dough Trevor Jay Wilson provides a wealth of info in an encouraging way. He also isn't afraid to show a shredding "window pane" test on his instagram keeping it real:) A few things were a bit important at first. First, watch his video -- his "kneading" technique is unique -- I cup/pull the dough up sides of the bowl because my hands are too small:) It really is easy. A scale. Last, I used a pizza stone to bake and just recently treated myself to a combo cooker. Both work. Enough of all that. Here was a general schedule I used: In the afternoon (up until about 8:00 pm) -- mix your predough (flours, water and salt) cover and put in refrigerator. 11:00 pm -- remove dough from refrigerator and set on counter (or, if you're like me in winter I put in my oven with light on) just to slowly get to room temp. 5:00 a.m. -- add your starter. *(or whenever you get up, adjust schedule accordingly) 5:10 a.m. -- "knead" and spin until it feels like playdough (a few minutes) 5:20 a.m. -- (as above) 5:30 a.m. -- (as above) I do this a third time while Trevor only does twice. Both work to be continued:)