Hi Kathy, there are lots of different steam ovens out there and I'm not familiar with how your particular oven works, so I would start by reading the manufacturer's recommendations for baking artisan breads, and then tweak from there. For most artisan breads baked at a higher baking temperature you want added steam for the first 15 minutes or so of the baking time, and then you want to vent the steam and finish baking in a dry oven. You might also want to check YouTube for video tutorials on how to bake artisan breads in your particular oven. There are lots of helpful videos out there, and I imagine you'll be able to find one or two that will help you discover the best way to add steam to your bread baking with your oven. 

Barb

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