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I found on my CSO version at least, that the "bread setting" steambakes for several minutes at the beginning, followed by a drying phase. For things like biscuits, pate-a-choux, I would echo @JoNorvelleWalker and use convection.
On 10/9/2018 at 10:15 AM, JoNorvelleWalker said:
Use convection bake for biscuits. Personally I don't use the bread setting for anything.
I use the bread setting almost exclusively for demi-baguettes. Some pics--these are all the same demi-baguettes:
Crumb:
On 10/9/2018 at 10:15 AM, JoNorvelleWalker said:
Use convection bake for biscuits. Personally I don't use the bread setting for anything.
I use the bread setting almost exclusively for demi-baguettes. Some pics--these are all the same demi-baguettes:
Crumb:
By Andrew Fenton,
