Do you have/use a steamer

[Hotwired]

papilotte usually.

I did read an interesting comment that confounded what I thought were the bread baking benefits

The thread seems to have greatly experiences and also equipment...

Random guy saying the times hes using and then devalues it by saying hes using commercial gear.

Maybe the baking program on the oven he's using actually does have "steam for 30 seconds" in it but it won't be anything like a home oven.

It would be something like these combi ovens: https://www.nisbets.co.uk/catering-appliances/cooking-equipment/combination-ovens/_/a33-3

...which have amazing power and need plumbing and non-domestic electric/gas connections.

Heres the kind of thing a combi oven will do for bread: http://www.falconfoodservice.com/InfoCentre/Advice/ChefsTips.aspx ...doesn't even make sense to try and copy that manually with a regular oven.

 

[jpaul]

Random guy saying the times hes using and then devalues it by saying hes using commercial gear.
Maybe the baking program on the oven he's using actually does have "steam for 30 seconds" in it but it won't be anything like a home oven.

not sure I follow what you are saying,
but the oven link you gave does substantiate using steam for just initial period ... and suggests that using it and end of cooking may degrade crust.

However the steam oven posted originally does seem to support steam for just part of the cooking time, so that's good,
and suggests that sponges/souffles and puff-pastry benefit from continual steam - the last one surprise me.

...maybe lego, a pro, will comment

The baguettes were cooked in a combi oven, 220ish with 70% steam for the first 5 minutes. I can get similar results at home with a cast iron combo cooker (although a smaller amount) If you can pick up a copy of Tartine Bread by Chad Roberston, its a great book!