I'm on the cusp of a major kitchen renovation (finally!) and I am looking at a steam-covection wall oven. Of course I'll use it for all sort of things, but I want to make sure it's good for baking bread! I'm primarily considering the Bosch Benchmark
https://www.appliancesconnection.com/bosch-benchmark-hslp451uc.html
or the Miele. https://www.ajmadison.com/cgi-bin/ajmadison/DGC66001XL.html
Or possibly the Wolf (all are pricey but this is the $$$). https://www.ajmadison.com/cgi-bin/ajmadison/CSO24TESTH.html
Does anyone have any experience with any of the models for bread baking?
Thanks in advance.
~Rebecca
Hi Rebecca,
the Miele oven you show looks very much like mine. We've had it for a little over 5 years. I can't really compare to other ovens as it's the first and only I've been baking breads in. Overall we're quite pleased with it.
The only thing I'm a bit dissapointed with is that the highest temperature (at least on the display) is only 225°C (437°F). For some breads I'd like it to be higher. The inner dimensions are relatively small, certainly compared to more old fashioned ovens, so pay attention your loaves will not burn because of the close proximity to the heating element. Just turn it a tad lower. Not all cookware will fit into the oven, be aware. What I do like and use often, is the ability to switch on only the top or bottom heating element.
When baking bread it's possible to push the 'steam'-button and for several moments the steam will be injected. This means -depending on how often/long you want to add steam- you'll have to go to the oven each time and press that button. There's no function you can choose that adds steam for let's say 10 minutes. Also, It doesn't get as steamy as it does when you use the steam function on it's own (up to 212°F). Perhaps it's because at higher temperatures the steam is naturally pushed out of the oven fast.
After we've had it for a few years, it malfunctioned and had to call a technician. The problem occurred after having it at max temp for let's say two hours and using the steam function repeatedly. The repair was quite costly, as was the original price. Remember these are household ovens and aren't really designed to be used as an (amateur) baker would.
Hope this helps!
Rebecca, I have had a combi for years, I bought it for baking bread, but never got fantastic results- though I have a different model than you are looking about. It may surprise you that I highly recommend a combi. The downside is the upper limit is usually 440 F. The upside is that while the chamber is small- mine is about 1.2 cubic feet, it preheats in about 5 minutes, so I use it nearly all the time for cooking , rarely use my regular sized oven. Another issue is that there are not many places to find instruction on how to use a combi, but there are a few facebook groups and a few websites. For baking bread, I have had more success with a very small electric oven and Slyvia's steaming towel method.