Venting a Home Oven
There are a bunch of posts that include tips on creating steam. My question has to do with venting (i.e., focused on the second phase of the bake). Several books indicate that home ovens are designed to get rid of moisture and do not need vents such as are found in commercial ovens. On the other hand, in Hamelman's Bread book, he writes "In a home oven, you may open the oven door very slightly with a metal spoon." (Page 91.)
Does anyone prop the door in this manner? It occurs to me that a crispier crust might be possible, but I would be interested in hearing of any experiences with this technique. (I also recall a post by David Snyder where he discussed removing the steam source, such as the pan of water or wet towels or lava rocks, after the oven spring and initial coloring had occurred.)
Thanks for any thoughts, ideas, and stories.