just wondering if anyone could advise me.
Ive started baking in a small commercial kitchen for a lunchtime deli and their combi oven works like a dream except that the steam function isnt reliable - or so they tell me. I started last night and used the attached hose (thats connected to combi) to spray down hot/pre-heated oven walls before i put in bread, then opened door, sprayed walls again and put rolls and bread in. The result was weird. Hard crusts, not much oven spring, no golden burnish on the bread. Very unlike the result i get from the deck ovens i use at another bakery. Im presuming the issue is steam. What i did notice was once the water spray hit the walls of the pre-heated oven it transformed into little drops, evaporating immediately. I take it the spray is redundant and what i should be doing is putting a tray of hot water in bottom of oven - like i do at home - and spray rolls and bread with spritzer once they go in....am i right?
thanks for the advice