I have a comercial rational combi oven that will bake with steam as well as heat and add a shot of steam on request is there a baker out there that can tell me the best setting to use for sourdough.
Hi Dan,i heat up oven with full steam and heat ,load and give a few shots of steam then turn of steam and bake at 210o.
it works ,but i want to know if this is the best way.I dont use a stone and it bakes even all over.
I dont have a stone that fits in the Rational . but I will try what you sugested and get a stone.
My loaves are 500g baked for 45 mins and I bake 3 at a time ,sometimes I bake a 750g loaf.
when I perfect it I will bake a batch of 6 .