Less steam vs more steam in bread baking - Real world results?
No steam vs. little steam vs. moderate steam vs. heavy steam?
What would it look like in the real world?
Baking Baguettes at 180c vs 240c vs 260c?
I know that releasing steam right after the initial O.Spring has finished is crucial for browning and 'crusting'
Theoretically what will happen if I keep the steam going longer? (any side effects?)