Is this possible? Ideally, I'd own a steam injected stone oven with heat on the top as well as bottom (Fish for instance). But... that's not going to happen and those are fairly rare. Would a Blodgett 1415 countertop 240VAC oven give the results I'm hoping for golden crust artisan italian loaves (i.e. Vienna Bread)?
Probably not. That doesn't mean you can't - but expect differences. Enjoy!