Hello! I have a Miele Combination Steam Oven, which injects steam into an oven that also provides traditional heat (surround, convection, broil, etc). The oven allows you to control both the % of steam (the humidity level) from 0 to 100% and the amount of time that the steam is present in the oven. I wonder if you have any advice for how to adapt a traditional sourdough boule to this kind of oven, specifically: a) how much steam would you suggest I start with (up to 100%) and for how many minutes (10, 15, etc) before transitioning to a no-steam setting. My loaf is typically fully cooked in about 30 minutes in this oven. Thank you!

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