Convection Steam Oven - Miele, Bosch, Thermador etc
I have found some older posts here addressing this question, but the technology keeps improving so please excuse me for raising it in a new topic here, rather than going back to those, as some of the older discussions appear outdated.
We are building a house, and in addition to a regular oven (Bluestar Range) we are looking at installing an additional convection steam oven. Has anyone found the trick to making good, crunchy, European style bread in one of these convection steam ovens? Right now, I am using the “Forkish” method utilizing cast iron dutch oven method to generate steam, but the idea of just letting the oven do the work intrigues me. I’m also interested in any suggestions on which brand of steam oven to purchase, etc. From what I have read so far, it appears that the key is being able to insert the dough into a pre-heated oven, then manually inject steam at the outset for some short period of time.