500 g sourdough with a long cold proof. Baked in the Cuisinart steam oven, CSO, on a kiln shelf. Oven was initially preheated on the convection bake function at 450° for a little over 30 minutes. Infrared reading of kiln shelf was 464°F. Bread was baked on bread cycle for 30 minutes with the last five minutes done with the door cracked just a little.
The crust right now is wonderfully crunchy. However the loaf seems to me to be puny and heavy. I am anxious to see the crust.
There is another 500 g of dough still in the refrigerator and I’m debating whether I will cook it in the CSO or in the big oven.
The second loaf is now out of the oven (GE Profile). Apparently my brain had gone back to bed. Forgot to throw any ice into the oven so no steam.
Sooner or later I will get all the steps right. Still all things considered the one from the big oven still seems to have more volume than the one from the CSO despite the lack of any steam.
