Steam

I have an LG gas oven. It has a vent that immediatly and continuously exhausts all air and moisture from the oven as well as all the combustion gasses used to heat the oven. When I try to use steam, all the steam goes rushing out of the exhaust vent in a flash and therefore I get little or no benefit from using any of the steam production methods suggested on the web or here for that matter.

The oven manual states that the vent should never be blocked for any reason because dangerous conditions will ensue. Given that the vent is used to exhaust burnt gasses as well as provide oxygen for the oven burners, I can see why they say that.

I have seen posts here that point out that commercial bakers only use steam for few minutes. While that is true, my research shows that those short times are for conventional white bread baked on a conveyor belt system with the steam injected at the beginning of the bake (Stage1) and as the bread moves along the conveyor, the effective steam drops like a stone as the bread moves away. See the graphs here https://www.readingthermal.com/wp-content/uploads/2019/06/Digital-Humidity-Sensor.pdf

This does not help me much because I am trying to bake a Ciabatta style bread with a crispy, thick, fragile crust that will easiy crunch when eaten.

I have successfully baked great no knead bread in a dutch oven for years and baked great Pan de Cristal (see King Arthur recipe) but have abjectly failed to make a truly great ciabatta with a thick, crispy, easily crunched crust.

As I have mentioned in another post, my target bread is from the Bonefish Grill as pictured here.

Any help will be appreciated.

Thanks