Baking Bread in Wolf Convection Steam Oven
Hi Everyone -
I've seen a number of helpful posts here on the Wolf Convection steam oven, but I'm still not sure how to use my new oven for baking bread. I've tried two different approaches, both with less than stellar results.
I've been baking bread in an conventional oven for a couple of years, using a baking stone and various steaming methods, and was hoping I could dispense with the dangers of pouring (or spraying) water into a hot oven to make steam.
In my new steam oven I've tried the "auto steam bake" setting and the convection steam setting, but the bread did not look steamed - no shiny crust, no real expansion. I'm using my stone, which barely fits, preheating it and the oven, then putting in the bread and adding steam.
Do I need to throw out my old approach? The recipes in the Wolf manual don't say anything about preheating or stones - are these just getting in my way?
I'd appreciate hearing from anyone who's had more (and better) experience.