Hi Tatiana, different ovens will release different amounts of steam, so it may take a little trial and error for you to discover the best amount of steam to add to your sourdough baking. When you added 10 seconds of steam manually, did you also vent the steam after about 10 minutes? The idea is to add enough steam so that the surface of your loaves stays moist during the oven spring period. Once the internal temperature of your bread reaches 140 degrees and the yeast dies, then the loaves won't rise further and you need to vent the steam and allow the bread to finish baking in a dry oven. If the bread softens too much after baking, it may be helpful to bake it a little longer. Although on humid days, any bread crust is going to soften up a bit as it cools. That's why baguettes are best consumed the same day! Barb

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