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Sounds like you did everything right ... Odd that you ended up with uncooked dough. I'm sure you can cook bread in a fan oven, just for me I found the crust dried out too quickly and ended up being really hard.
Arducius-
Yeah, still unsure of the reason. It might have been a combination of things, e.g. throwing too many ice cubes in, leaving the door open too long, dough too wet.
Getting set up to bake again tomorrow. Sounds like the time should be about right, so I won't change that, but I'll use the cast iron pot to mitigate effects of fan.
jonuxuk
The oven was preheated with metal tray and baking stone in it. The loaf wasn't particularly large either, no, wet weight 1kg.
The fan oven doesn't have a non-fan option, nor can I split the heating elements. But I could try in the smaller oven (non-fan) although the baking stone won't fit in there.
Trial and error I guess!
PS: Getting one of these - that should negate the fan effect:
