I have a Miele combi steam oven and think it’s amazing (much better than the Thermador steam oven that’s in my range). I bake medium-sized sourdough with and without grains, nuts, seeds, etc. at 400 degrees with 85% steam for 28 minutes. I didn’t know until reading this article that stream was important in the first half of making but not the second. The oven is programmable. So I’ll edit my program to do steam in the first half and then dry in the second half. There are a ton of pre-programmed settings to cook other things. Most are useless to me but a few have been helpful to try because cooking in a steam oven is a little different.

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