Using Combi oven
I'm looking at renting a commercial kitchen to do some baking, but I've run into a snag. The kitchen I'm looking at has a Blodgett Combi oven (I didn't have time to find the model number), but I've been reading that it uses a combination of steam and forced air for cooking. I've been doing some reading and it seems that using one of these ovens to bake may cause some technical challenges when baking bread. Does any have any experience with this type of oven that you can share? or know of any resources? As of yet I haven't found what I need on Google. And while there are some old posts on this forum on the topic, there isn't a whole lot of guidance. If anyone can help me understand how to best use this to take advantage of the steam while still getting a nice crust I would be appreciative. Worst case, I could revert to my dutch ovens, but I prefer not to do that.