Hearth loaves in rotating rack steam oven
Just wondering... Anyone have experience baking hearth style loaves (sourdough, baguette, ciabatta, whole grain) in a rotating rack oven with steam.
I'll be using a space with this oven and have no experience.
Any heads up on how to program steam, amount of steam, bake time, temps, whether to double stack sheet trays etc... would be greatly appreciated. I think they have an 'advantage' model
Thx & Happy baking!