Hi All,
I’ve been baking lots of bread in my CSO and have run into a few issues- and solved a few issues! Perhaps there are a few of you out there with similar questions and answers! First off, has anyone figured out why sometimes the chamber gets full of steam to the point where the glass is dripping, and other times, it seems to be just letting the steam out through the back vents? I imagine its some type of internal process the oven-brain is doing- but would like to know how to manipulate it so that I can get intense steam when I want it!
