Ovens plumbed with steam
We would like to hear from TFLoafers who are using one of these newish electric wall ovens with plumbed-in steam. There have been few TFL posts about them recently and the market has expanded dramatically. Miele made an early one that required ferrying water to the oven. Current models from Gaggenau and others require and exploit built-in plumbing and drainage.
Owners rave (> Houzz) about them for all kinds of cooking (meat, veg, baking) but we've found little from us TFL kinds of bakers (i.e., serious about bread). Possible issues we've gleaned thus far are that our typical "20 min w/steam" is not a given with these units, either because the level of steam is so intense, or because venting it fast and thoroughly enough to crisp a crust becomes problematic. Perhaps these units are designed primarily to do an entire bake with steam and not to turn it off after X minutes. Another issue is max temp: Some are listed as 450˚F (230˚C) which is a bit low, especially for pizza.
Thanks in advance from any TFL steam oven users.
And Happy Holidays!