I have a new Miele Steam oven and am trying to bake bread in it. I haven't baked any bread for awhile, but I do have some starter now and have tried making the Tartine style sour dough. It isn't rising much at all. Unfortunately, the highest temperature the oven will go is 435. I can set the steam all the way to 100% and set when to start and stop steam. Do you think with the steam being that efficient the bread would still get a good oven spring on that low temperature or is it just too low to bake bread in your opinion? Also, I am using a baking stone. Being so new at this, and there are so many elements that can effect the product, I would like your opiniom on the lower temperature.

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