Bannock, part 3

This morning, for a hike I did today, I decided to make some bannock and take it with me.  That would be my breakfast and snack when we rest.  I used the same recipe as the last time except that I doubled everything as I wanted to make enough bannock to last the entire trip.  One thing I changed was the temperature I set the convection oven to.  Instead of 170 degrees Celcius, I lowed it to 150 degrees.  Before starting to bake, I allowed the dough to sit for 5 minutes or so--I went to do my other daily morning routine in the meantime.  I then allowed the bannock to bake on the glass plate a little longer in the convection oven for a total of 20 minutes.  At half time, I flipped the bannock over to bake the underside.  The bannock came out better than before.  The crust is not as golden brown as before, just golden.  The crust was softer than before, softer than a french baguette.