Hi,
I just got a new oven as the older one was dying, and I got one with steam function.
I usually bake with 230ºC, but with this oven, the crust was dark and the bread looked ready already after 20 minutes. The bread did rise, but I guess it could have been bigger.
Does baking with a steam oven require lower temperatures?
Best,
Francis
I am not familiar with that oven, but this poster has the oven and suggested turning down the temp by 10 degrees C. http://shewhobakes.co.uk/aeg-steambake-oven-review/ Steam heat does conduct the heat more quickly than dry heat, so that makes sense to me that it will cook quicker.
Thanks a lot! I will try a new loaf today and will reduce the temperature even a bit more to see if things will be a bit better. That said, I must say the bread was quite good. Ibelieve it could have been a bit taller, but still, in less than 30 min I had a good loaf ready.