Electrolux/AEG SteamBake - anyone?
I just got a new oven as the older one was dying, and I got one with steam function.
I usually bake with 230ºC, but with this oven, the crust was dark and the bread looked ready already after 20 minutes. The bread did rise, but I guess it could have been bigger.
Does baking with a steam oven require lower temperatures?