Hello again, I am just breaking my questions up into different threads, hope that is ok...
As a seeker of the magnificent open crumb, I have been trying to figure out what gives the best oven spring setup, and I have a few options right now, but I get myself lost in variables to really figure out what works better. so I still have not figured out what really makes sence and what doesn't.
As far as I am aware, the more heat, the more evaporation/expansion, but also, the quicker the bread (especially the crust) sets.
Steam prevents crust from setting, but it also transfers more heat to the crust, right? that might give more expansion, but does this not set the crust faster?
Heat from below should contribute more to the rise, I imagine, is this true?
Is faster heat transfer a must for good spring? Since some recipes call for putting the bread in a cold oven.
Untill now I have the impression that the best result would be for me to put my steel plate of 8,5kg (19lb) into the oven, second lowest rack, along with a metal bowl on the floor of the oven. Preheat for an hour on highest temp of 275C (525F) and convection, and then turn down to baking temp and put in bread, along with boiling water in the bowl. Any thoughts on that?