Once the oven finishes preheating, place the proofed dough on the baking stone. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Do I want an actual steam-injected oven, or just something where I can control the venting? The Tovala Steam Oven, on the other hand, costs as low as $249, or roughly one-tenth of the price. I often use it twice a day. My problem is that my oven doesn't seem to inject any appreciable amount of steam when the oven is hot. Keeping all the steam inside the vessel allows your home oven to run at high temperatures without being affected by the cooling effect of steam. Using steam in the beginning of the baking process makes the bread crispier on the surface. https://www.thermador.com/us/experience/culinary-style/recipes-by-steam Recipes: Refer to Sub-Zero and Wolf Tips and Recipes. The moisture of steam keeps the dough’s surface cool for a greater amount of time. Baking: Pizza, sandwich bread, chocolate chip cookies, muffins, pita bread, granola, dinner rolls; Desert: Chocolate souffle, bread pudding, cheesecake, apple pie; Vegetables: Scalloped potatoes, potato salad, steamed veggies (you can also blanch and shock vegetables) Defrost/reheat: Bread, pizza, casseroles; Steam ovens are useful for making several of your favorite dishes. Easter Potato Salad. I have looked into getting a thicker steel plate, and if I do,  I may try that approach. While the first pita bread is baking, roll out the next pita. Food and Drinks. More browning is possible when using aluminum baking sheets or dark nonstick baking sheets. Was the turkey moister than with a dry bake? There is a reheat mode which does a great job reheating food without drying it out, and that is a favorite of mine. Perfect custard crumb (dough was a week old) … Basque Cheesecake. Spray the oven once the bread is loaded, and then again about 5 minutes into the bake. Baking bread in a combination steam oven has many advantages, your loaf will have a lovely texture plus you’ll find that your bread will prove and rise evenly. Cinnamon Scrolls. Skip to content. No steam is produced at temperatures over 100C (212F). If using Convection mode, refer to Cooking with Convection in Wolf Oven. Breads & Baking . This steam will then get trapped in the gluten pockets so that the dough will start to expand for you. Best mode when cooking: Pizzas, crusty breads, and other items that typically require a bake stone; Cooking tips from Wolf chefs: The bake stone works by absorbing water from the bread dough. More experimentation in the coming weeks. It seems none of these ovens wants to emulate a deck oven! Because bread needs to be baked in such high temperature, without steam, the crust would bake up and harden too quickly not giving bread room to rise and expand. Open the steam oven door and slide the pita dough off the pizza peel onto the solid steam oven pan. I personally like 20 minutes of 100% steam since it results in a thicker crust, when followed by 15 minutes of 0% steam it's pretty crunchy. Of course I'd like to be able to bake other things that may not need steam; is there an all-in-one solution, or am I looking at two ovens? Of course, there is no description of how long you should preheat,  which of course impacts when it will switch from steam to dry heat to brown the crust, and apparently, the people that conceived that mode for the Viking have determined that all bread, no matter the size or shape of the loaf, will take the exact same time . Everything comes out even better than you would have imagined. Wolf Convection Steam Oven with The Conversational Chef. Everything comes out even better than you would have imagined. See more ideas about steam oven, steam oven recipes, oven recipes. You can also cook casseroles and the turkey stuffing in the same oven! This allows the bread to continue expanding freely. Steam also gives bread a crunchy, firm crust. 68 AUTO STEAM BAKE MODE 72 Hearty Oat Bread 73 Blitz Puff Kringle 75 Apple Pie 77 SLOW ROAST MODE 79 Slow Roast Beef Tenderloin 8 0 FAVOR ITE S 82 G L O S S A R Y WELCOME TO A DELICIOUS NEW WAY OF COOKING The convection steam oven has been a standby in the restaurants, bakeries, and home kitchens of Europe for delicious (and nutritious) way of cooking. Unfortunately, most models come at a hefty price point — $1,750–$4,000 a pop — more than a regular kitchen oven. View Recipe. If using Convection mode, refer to Cooking with Convection in Wolf Oven. Just a quick question. https://www.thermador.com/us/experience/culinary-style/recipes-by-steam Steam Cooking. While the Wolf shows a loaf of bread on the cover of its recipe book,  I don't think they are as useful for bread as some manufacturers think. How To Use Bread Baking with Steam Setting. The oven injects steam as it's heating up, then switches from steam to "hot air" after about 7 minutes. I do understand that steam looks different at higher temps,  but I don't think it is solely that. However, most home bakers do not have this luxury. For steamed vegetables, place a grate over a pan of water and place it in the oven. https://cookingwithsteam.com/combi-steam-oven-recipe-baguette https://www.steamandbake.com/blog/top-10-steam-oven-recipes View Recipe. Wolf convection ovens, convection steam ovens, and convection speed ovens offer intuitive controls and consistent temperatures to ensure every meal is predictably remarkable. How to Cook a Turkey in Wolf Steam Oven Steam cooking with Miele today A real team player in the kitchen | Miele's steam oven is a true all-rounder in the kitchen and is the ideal partner for your oven CPF JQD | 4GICTFNGUU QH YJGVJGT [QW CTG OCMKPI individual dishes or making a complete meal in QPG EQQMKPI RTQEGUU [QW YKNN PF [QWT /KGNG steam oven lets you do it all. Wolf Convection Steam Oven with The Conversational Chef. On this visit, Chef Greig prepared and cooked Salmon with a Miso Saki Glaze. Convection steam skeptic? The pita bread should inflate into almost a ball. Cooking Method. For example, if I set the oven to convection steam at 445, start it from cold, and let it run for 30 min., steam pours out when I open the oven door. I have not tried to bake bread in my Wolf Steam oven, so I am not 100% sure. The secret – at least one of them – is steam…In the first few minutes of baking, loaves of bread will rise rapidly as the gases trapped inside expand and the yeast has a final burst of activity (this is called “ovenspring“). Steam Cooking. I usually bake only with 100% whole wheat, home milled, so my results are not similar to others,  but I find the underside of the loaf is pale when I bake it on the steel pan which came with the oven. The ones I did actually look better than this one, but she cooks a 14 lb turkey in 1 1/2 hours. Now we can do this at home! What bread needs is some steam at the start of the baking process to make that crust that we all love and to assist in the initial rise of the bread. I assume it is because the inside comes up to temp so quickly, the outside does not dry out as much. I was thinking of that approach, stone/steam at 200F, then crank up to 440F. The manual is pretty clear about the fact that you won't see steam at the higher settings, that is when you set the combi mode to around 200, it looks like a steam bath, around 350, when I open the … 68 AUTO STEAM BAKE MODE 72 Hearty Oat Bread 73 Blitz Puff Kringle 75 Apple Pie 77 SLOW ROAST MODE 79 Slow Roast Beef Tenderloin 8 0 FAVOR ITE S 82 G L O S S A R Y WELCOME TO A DELICIOUS NEW WAY OF COOKING The convection steam oven has been a standby in the restaurants, bakeries, and home kitchens of Europe for delicious (and nutritious) way of cooking. The pita bread should inflate into almost a ball. Bake Stone: Requires the Wolf Bake Stone accessory. Method 1 of 3: Steaming Vegetables 1. I'd be happy to start a discussion on the web site you mentioned, if you think it would be helpful there as well, though. Techniques are the building blocks for all recipes. For example,  cheesecake is very simple to make -  instead of resting the cheesecake pan in a tray of water, you use a steam setting, and it cooks very evenly, and does not crack. Cooking Ovens Hobs Cookers Cooker hoods Compact Integrated range Microwaves Blast Chillers Vacuum Sealers Warming Drawers Accessories Laundry Washing … I love homemade bread, and as I began to learn about the science of bread baking, I found that steam-baking bread is a trick bakeries use to increase the rise and perfect the crust of their bread. This is because the steam (or water essentially) creates a wet surface which will help it bake more evenly. Apr 24, 2017 - Explore Terry Hutson's board "wolf steam oven recipies", followed by 273 people on Pinterest. The thread has been about baking in the Wolf CSO and more specifically when steam is and isn't injected into the oven. IT is a self steaming vessel that can create the ideal environment for bread baking. How to bake bread in a … I will show you how to steam bread in your home oven and make your loaves rising as in a professional steam-injected oven. I've no first-hand experience, but my understanding (from speaking to a friend who's a chef) is that this type of oven is really intended for cooking meats - large jonts, or e.g. The scoring here is poor, but the bread itself is tasty, especially sandwich sliced. While I originally bought it thinking it would elevate my bread baking, it hasn't in the least, but it still a great appliance. View Recipe. On a lower heat like 200 °F (93 °C), the oven should be ready in 5-10 minutes. The Bake +Steam function on our new ovens uses a touch of steam to create a richer and glossier colour, a crispier crust and soft delicious texture for your home-baked goodies. All of the work involved in making traditional bread seems a bit too time consuming to me and I was originally just interested in buying frozen dough to bake in the CSO. Steam also gives bread a crunchy, firm crust. An hour before baking, turn on your oven (preheat) 10-20 minutes before loading your bread boil water, pour over the towels in your rectangular baking pan, fully saturate them, and place in the back corner of your oven 10-20 minutes after loading the pan, put each mass of dough on a … Saved by Carole Fleck. There have never been ovens like these. I tend to think that this isn't due to culinary considerations as much as limitations of the oven. Easter Potato Salad. Instant "bbq" ribs in a resturant without a bbq... Might have to go back to other methods to get some steam in when cooknig bread though - tray in the bottom, etc. While the first pita bread is baking, roll out the next pita. The rising steam will cook the vegetables. https://cookingwithsteam.com/combi-steam-oven-recipe-baguette How To Use Bread Baking with Steam Setting. Learning how to steam bake in the oven and baking bread in the steam oven is not difficult, and it gives a great result. Wolf's Chef Coleman speaks with James Beard nominated Chef Jonny Hunter … The idea there is that it keeps the meat moist during cooking and can be used to keep meat hot for extended periods. I have tried it with a pizza stone, but think there are two problems,  one the stone absorbs some of the moisture, and two the stone will absorb some of the heat and won't get up to 400 until after the loaf is done. Convection steam skeptic? Breads & Baking. Yes, the turkey was much moister. Finishing off for serving/display is done either in another oven, or at a higher temperature in the same oven without steam - so that the meat is browned. Free installation ; Free delivery* Free returns within 14 days* Peace of mind from AEG ; Find a Retailer Log in Menu. In recent years, steam ovens have become increasingly popular due to their ability to steam, roast, bake, and prepare food in a number of other ways. 'Demystified - Steam & Combi Oven Recipes for Home Cooks' is the first commercially available English language combi/steam oven cookbook in the world. From Bagels to Baguettes, Brioche to Basic Bread, these recipes will produce outstanding results and will leave the kitchen smelling wonderful! Ways to create steam in a home oven. The Wolf has a "humid" mode which is supposed to retain the moisture, but maybe the stone would absorb some, and certainly it will slow the heat up to 440F. Explore. In some ways it is like deep frying a turkey -  though it is not that quick because the turkey is not surrounded by oil, it is surrounded by moist air. Baking: Pizza, sandwich bread, chocolate chip cookies, muffins, pita bread, granola, dinner rolls; Desert: Chocolate souffle, bread pudding, cheesecake, apple pie; Vegetables: Scalloped potatoes, potato salad, steamed veggies (you can also blanch and shock vegetables) Defrost/reheat: Bread, pizza, casseroles; Steam ovens are useful for making several of your favorite dishes. The Wolf CSO literature talks up the bread baking, and I've gotten some decent results with the Auto Steam bake mode, but not yet replicating a deck oven. Another key is of course a lot of heat. Boatguy,  I have a Viking CSO,  and had similar results -  once you get above 212,  it does not seem to introduce additional steam in anywhere near the amount below that. Sign up for new recipe alerts and updates from Cooking with Steam. CREATE RESTAURANT-QUALITY RESULTS AT HOME. This was placed into an unheated oven and then baked for 37min at 440F. Bread, fresh from the oven is a delicacy during winter. (The exact program I use is in an earlier post.) Bubbly casseroles, crisp … Because bread needs to be baked in such high temperature, without steam, the crust would bake up and harden too quickly not giving bread room to rise and expand. I think somebody needs to call Wolf and ask them or dispute the V-Zug manual. Steam in bread baking: Method #1 The simplest method of adding steam to your oven is to spray the loaf with warm water prior to putting it into the oven. Its tantalising aroma makes your mouth water, evokes feelings of warmth, comfort and satisfies your hunger. CREATE RESTAURANT-QUALITY RESULTS AT HOME. All it takes is knowing the right settings for your Wolf Convection Steam Oven, and you’ll be cooking away in time for Thanksgiving. http://ths.gardenweb.com/discussions/3588343/baking-bread-in-a-cso?n=15, https://www.youtube.com/watch?v=f7RajVEetWg. The Spring Oven is a product that started as a university project and became something much more. Pour water over hot lava rocks and seal the oven to use steam while baking bread. If that is true, then I don't understand how there can be a Convection Steam mode that does steam cooking at 400F. Wolf's Chef Coleman speaks with James Beard nominated Chef Jonny Hunter … View All Models. Recipes: Refer to Sub-Zero and Wolf Tips and Recipes. The Wolf CSO book say that you should start all cooking from a cold oven. Appliances Go back Appliances. Experts also find that bread baked in a combination steam oven stays fresher for longer due to the moisture in the crumb when compared to loaves baked in conventional ovens. Wolf Convection Steam Oven with The Conversational Chef. Professional bakers use steam ovens to keep baking bread from losing too much moisture during the initial several minutes of baking. Proudly brought to you by the team who created Cooking with Steam, 'Demystified' is available to order now! Set a timer for 3 minutes. Now you can believe. . This is a continuation of a thread which began on Houzz (http://ths.gardenweb.com/discussions/3588343/baking-bread-in-a-cso?n=15), moved here to tap into all these fantastic bakers! Bradlee is the regional distributor for Wolf Appliances. Apr 24, 2017 - Explore Terry Hutson's board "wolf steam oven recipies", followed by 273 people on Pinterest. bbq ribs in a steam/humid environment at temperatures just under boiling (100C/212F). I used to be a volunteer firefighter and have a pair of firefighter gloves that should work well for this purpose. One option is to preheat to 200 with steam only,  load,  increase to steam at 212 for a few minutes, to get the steam level up, then set to combi mode for 440. Bake bread, roast prime rib, even bring leftovers back to steamy, flavorful life. A technician who came out to repair my oven said this was due to sensitive electronics located right above the door opening. Both will make the bottoms of cookies, for example, more brown. Wolf Steam Convetion Oven - Steamed Potatoes. June 2020. Wolf's Chef Coleman speaks with James Beard nominated Chef Jonny Hunter … Content posted by community members is their own. 62. Fix the firebricks or your baking stones on the second-lowest shelf of your oven Preheat the oven on its highest temperature for about one hour 10 minutes before loading your dough, boil water, pour over the towels in your rectangular baking pan, fully saturate them, and place it in the bottom shelf under the firebricks. 62. Cooking Method. View All Models. The Wolf oven heats more quickly, is perfect size for my cooking, roasting, baking, and proofing needs. This setting starts off with steam first to make the bread rise and then increases the heat to 220deg to brown. In the video we baked it in a combi steam oven using the automatic bread settings. Stage 4 – The Baking. I'd be interested to know if other people notice the same thing on their oven, which would indicate that there's a problem with mine. Okay, I finally got my answer. This allows the bread to continue expanding freely. Convection steam skeptic? Scroll the knob to the right to select the Gourmet setting A11 – Bread. On artisan bread baking forums, you hear time and time again that one of the keys to baking great crusty bread is steam. From Bagels to Baguettes, Brioche to Basic Bread, these recipes will produce outstanding results and will leave the kitchen smelling wonderful! The high-performance heirs to our pioneering L series, the M series combines four … Work quickly and shut the door. Press the center knob to make the selection. I was thinking of getting just a small 10.5" cast iron pizza pan that weighs just 5 lbs. For a loaf-pan bread made from Italian Peasant Bread dough (page 46 of ABin5), the loaf baked faster than usual (about 25 to 30 minutes), rose higher, browned more deeply, and was more attractive. View Recipe. May 24, 2016 - Wolf Steam Convetion Oven - Steamed Potatoes. These basic sugars are quite delicious and create a golden crust when they caramelize and gives a sweet and soft flavor of baked bread. Artisan bread comes in many varieties such as Gluten Free, Sourdough and Walnut Loaf, and you can bake endless variations from your kitchen by adding grains, seeds, nuts and spices to the flour and water mixture. 66 Artisan Bread 68 Twice Baked Potatoes 69 Frozen Pizza 70 Fresh Pizza 72 Slow Roast Mode 74 Beef Tenderloin TABLE OF CONTENTS 2 3. CREATE RESTAURANT-QUALITY RESULTS AT HOME. Preheat the pot, put in the dough, bake with the lid on for 15 minutes, then remove the lid. Bake, roast, steam, and broil with the confidence of Wolf built-in ovens. Thanks for the SFBI recommendation. Bake until the oven shuts off automatically. Both will make the bottoms of cookies, for example, more brown. Their recipe for pretzels in "Mastering tips and recipes" calls for preheating in Convection Steam mode to 375F. This site is powered by Drupal. (The Wolf CSO is just rebranded by Wolf, it is manufactured by V-Zug in Switzerland). The exterior will cook too fast, and the interior will be free of air bubbles formed by expanding the wild yeast. View All Models. See more ideas about steam oven, steam oven recipes, oven recipes. As the bread loaf bakes, the enzymes continually reduce the starch to basic sugars. Sometimes you might not get the right results even when you think that you did everything right. Unfortunately, most models come at a hefty price point — $1,750–$4,000 a pop — more than a regular kitchen oven. Turkish Bread. However, most home bakers do not have this luxury. 100's of chef-tested recipes that bring out the best in your Wolf appliances and teach you to cook like a pro. I've tried this through every combination of preheating that I can think of, but nothing seems to work. That seems to work well for me, as there's very little work, and even less cleanup. Scroll the center knob left or right to select the desired browning. I posted my question about baking in the CSO here, as I thought it was more of a specific appliance question, as opposed to a general bread baking question. View Recipe. Steps. Bread baking needs three things: temperature, moisture and time. The Combi Steam Oven is perfect for baking bread. When cooked, remove the bread from the oven and place on a cooling rack for 20 minutes before cutting. Learning how to steam bake in the oven and baking bread in the steam oven is not difficult, and it gives a great result. Baking without steam directly in a conventional home oven, your dough will not rise to its maximum potential. Now we can do this at home! It's just an experiment to see if I can get a better result, given that I can't seem to get steam if I preheat a stone in the oven. Look at page 91 of the V-Zug manual that Chanop has kindly provided a link to above. So while the wood oven gives you the heat, how do you get the steam? Open the steam oven door and slide the pita dough off the pizza peel onto the solid steam oven pan. Amazing. He said their concern is that moist air might get in if broiling is done with the door open and cause problems with the electronics. In recent years, steam ovens have become increasingly popular due to their ability to steam, roast, bake, and prepare food in a number of other ways. Pour water over hot lava rocks and seal the oven to use steam while baking bread. (The exact program I use is in an earlier post.) Using steam in the beginning of the baking process makes the bread crispier on the surface. Begin preheating the oven before prepping the food so it’s ready when your prep work is done. Everyone in the GW cooking forum tried to dissuade me from that though, and a helpful person there pointed me to the 5 Minute Artisan bread book. Steaming within this time helps keep the crust soft. Lean to master your appliances and be inspired. The Combi Steam Oven is perfect for baking bread. This was placed into an unheated oven and then baked for 37min at 440F. This is what the giant commercial baking ovens can do. Enter the Wolf Steam Convection Oven. Steam baked bread loaves taste as mouth-watering as they look. The loaf was heavenly when cooled and cut. After proving do not remove the dough from the oven, select the Bread Baking function at 220⁰C with a high level of added steam and bake for 30 minutes. We used our Wolf warming drawer but you can place in an airing cupboard or the like. Parmesan and Gruyere Gougeres. I enjoy baking bread (Tartine's recipe is my go-to) and I'd love to be able to go beyond the dutch oven. Most professional bakeries are outfitted with steam-injected ovens. So much so, that I need to stand back for several seconds to avoid burning myself. I actually live a bit more than an hour away from the CIA and could take courses there, but am not ready to make that kind of commitment yet. But, being it is something new to you, why not try they way the recommend doing it rather than your old way and see how it turns out. The Tovala Steam Oven, on the other hand, costs as low as $249, or roughly one-tenth of the price. Food and Drinks. Adding steam to your baking program can lift your baking skills to a whole new level. Most professional bakeries are outfitted with steam-injected ovens. For example, the instructions for the M series oven say to always broil with the door closed. Set a timer for 3 minutes. Baking bread in a combination steam oven has many advantages, your loaf will have a lovely texture plus you’ll find that your bread will prove and rise evenly. Amazing. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. I agree that trying to move a preheated stone or heavy pan would be dangerous. Saved from steveandersoncooks.com. Preheat the oven to 200 °F (93 °C). Bake Ware: Stainless steel is not a good conductor of heat. View Recipe. The Wolf Convection Steam Oven’s Convection Steam function will cook the perfect turkey every time. Everything comes out even better than you would have imagined. Bake bread, roast prime rib, even bring leftovers back to steamy, flavorful life. More browning is possible when using aluminum baking sheets or dark nonstick baking sheets. Saved from steveandersoncooks.com. Bread baking needs three things: temperature, moisture and time. A high-quality Dutch oven can retain heat well, which is crucial for bread making. Bubbly casseroles, crisp … © 2020 Cooking With Steam | Combi Steam Oven Recipes & Cooking Tips | Terms & conditions | Privacy, Combi Braised Beef Brisket, Chimichurri, Cucumber Salad and Flour Tortilla, Stone Baked Sage, Caper and Brown Butter Foccacia, Devils Food Cake, Mocha Cremeux, Mirror Glaze. This is because the steam (or water essentially) creates a wet surface which will help it bake more evenly. Steaming within this time helps keep the crust soft. Once the dough becomes solid enough, you should have soft bread that you can eat if all went as planned. Now you can believe. https://www.youtube.com/watch?v=f7RajVEetWg    At 20 minutes a pound in a conventional oven, it would take between 4 and 5 hours. . But that's not all: Your Miele steam oven can also defrost, reheat, I don't pre-heat for other things I do in the steam oven and they turn out great. June 2020. Sometimes I put in the pizza stone, put it on normal convection, preheat for 1/2 hour, then turn to steam and heat for 5 or 10 minutes, then launch the bread, then turn off the steam 5 to 10 minutes later. My least part is that many manufacturers - including Viking -  actually have a bread baking auto program. Professional bakers use steam ovens to keep baking bread from losing too much moisture during the initial several minutes of baking. The Wolf CSO literature talks up the bread baking, and I've gotten some decent results with the Auto Steam bake mode, but not yet replicating a deck oven. For me, after roughly 10 minutes, the oven spring is complete, and the bread starts to firm up and brown (the browning makes me wonder if the Miele oven is a bit stingy with the steam, compared to a cloche). May 24, 2016 - Wolf Steam Convetion Oven - Steamed Potatoes. Many bread bakers online tout the benefits of baking loaves in a Dutch oven to create a steam chamber inside of a home oven. And why would you… Saucing Perfection. Explore. Bake Ware: Stainless steel is not a good conductor of heat. Challah. Bake bread, roast prime rib, even bring leftovers back to steamy, flavorful life. If I do the same thing but with the steam off (by pushing the MODE button), then turn the steam on after the oven is hot, I can hear the oven making noises, but no steam comes out when I open the door. What would be the point? Home; About ← On the Nature of Pre-ferments. Use “well browned” for a nice deep crust (or “medium browned” for a lighter crust). The secret – at least one of them – is steam…In the first few minutes of baking, loaves of bread will rise rapidly as the gases trapped inside expand and the yeast has a final burst of activity (this is called “ovenspring“). This is what the giant commercial baking ovens can do. The oven injects steam as it's heating up, then switches from steam to "hot air" after about 7 minutes. Notes. Recipes from a distant planet. Now you can believe. First, preheat the oven with a baking sheet filled with lava rocks on the bottom rack and a baking stone on the mid-level rack. The oven is efficient and convenient, it’s a bare-bones workhorse that does exactly what you need when you need it. All four heating elements are used, and both fans run, to create a real “brick oven” effect. I plan to call Wolf support about this but, based on past calls I've had with them, I doubt they know themselves. Baking bread in a combi steam oven definitely has some major perks. When baking bread in a Rofco oven, I’ve baked large scale batches for festivals, parties, and large gatherings, but I also use it to bake 4-6 loaves most often. Gordon,  actually, the combi has a number of great features, though I agree with you that bread is probably not its best. Adding buttery flavor to sweet enriched brown... “PAIN À L’AIL DES OURS” Daniel Leader (Living... Cranberry Wild Rice Sourdough with a touch of Tarragon, Sourdough Honey Whole Wheat Multigrain Bread. Experts also find that bread baked in a combination steam oven stays fresher for longer due to the moisture in the crumb when compared to loaves baked in conventional ovens. Amazing. What bread needs is some steam at the start of the baking process to make that crust that we all love and to assist in the initial rise of the bread.