Artisan breads: Convection or conventional?

I recently purchased a convection oven and was wondering whether Artisan style breads are best baked in the Convection or Conventional mode? If Convection gives best results, should I make the usual reductions in cooking times?
Thanks!

[Kimmie]

Hello ZBay and welcome to Cheftalk.

With convection, you need to reduce your oven temperature of about 50 degrees! Timing should remain the same. If you have an instant read thermometer, stick it into your loaf once you take it out; the temperature should shoot up to 200 degrees; that's the required temp for any loaf.

[foodnfoto]

Hi Zbay
For artisan-style breads I bake in a conventional oven(pretty hot-425?-450?) on a bread or pizza stone. I also throw an ice cube or two onto the bottom of the oven right after I slide the loaves onto the stone. This provides the slow steam release that gives you that extra crispy, crunchy crust. To me, convection ovens blow the soft dough around too much giving you and odd shape.
Good luck!