Steaming an oven for bread: Having trouble with towel method
This is what I tried but got pretty bad results (thick, pale crust) and am wondering if anybody can offer advice. I had two towels (microwaved to perfection) in one cake pan with 1/2 cup of water boiled. I used a baking steel to make french baguettes on the middle oven rack and ran out of space to put the pan next to the steel so I put it in the rack under the steel.
Towels over or next to bread is probably better?
I'm thinking it probably would make sense to put the towels a few minutes before putting bread.
I would like to troubleshoot before my next attempt, if I can get any other advice. Thank you!!
Another question I just thought of. Should I turn off convection baking in my oven? Maybe it's ventilating the steam out?