I am curious about this steam oven.
Amazon link to product in question. https://www.amazon.com/gp/product/B07L529RYF/ref=ask_ql_qh_dp_hza
Well I've worked on this question for a couple hours. My profound ignorance of steam ovens complicates what I even need to ask. So I'll just ask if anyone has any experience with this countertop oven or knowledge or opinion about it concerning bread baking. The brand is NutriChef. It gets mixed reviews. It's made in China and the manual is supposedly worthless and customer service is practically non-existent. Amazon reviews confirm those facts. Having said that, it's only $279.00 and it's huge for a countertop and has a tall enough baking space to not burn bread tops like smaller countertops I've tried. I'm uncertain but I believe that it will not operate in steam and bake mode simultaneously. Ignoring reviews and possible pitfalls of this particular oven would something like this do a better job of encouraging oven spring and crust development than a standard home oven?