Last night I found out that when letting my dough rise, it does much better in the convection oven as well as everything, so far, bakes and broils better in the convection oven. Instead of using the usual beef stock or beef broth I used vegetable stock from the 365 company (Whole Foods.) A splash of a dark 1967 red wine instead of a dry sherry, a little lemon juice, some dried tarragon and viola!
