Hi, I have a professional oven with steam injection but I´m so confused because it has low, medium and high steam power and a button for manual steam injection. So I saw that 10 seconds of manual steam injection was perfect but after some minutes they came out from the oven the crust is not crunchy anymore. Then I have been reading many books and it says that for sourdough it´s needed steam in the first 10 minutes. Please help me and thank you so much :)

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