OK - so my next experiment is/was bread during the snow storm today. Simply following the recipe for "Rustic Italian Bread" from the recipe booklet that came with the oven. Well, not simply, because the recipe calls for proofing active dry yeast with sugar - I mean really, who the fuck does that for rustic Italian bread? Oh, it also calls for a first rise of 1 hour and a second rise of one hour, but my first rise lasted about 2.5 hours until the dough doubled - as is to be expected. I made the whole dough in my Cuisinart food processor, basically doing nothing by hand (since I still can't use one of my arms for another 4 weeks!). So it's a Cuisinart Rustic Italian bread .
After the 2 rises and the proofing which takes place in the oven on the steam function set to 100°F, I reset the oven to the Bread function at 400°F, and let it rip for 35 minutes. Here's what the result looks like...
You know what? It doesn't taste bad - it certainly doesn't have the crumb structure or the flavor of a slow-risen, overnight rise in the fridge. But for all-in-one-day bread - it's not bad. Some futzing with the recipe might make for a really nice loaf.
Oh, I imagine that focaccia will be quite good.