About 15 minutes before you think you’re ready to bake, preheat your oven. I saw some people complain about earlier models that blew hot enough to heat up the oven handle, but that doesnt happen with our current one, -once you turn it off, it does blow air for a long time, though...but again its not really hot, -one other thing...we did a turkey on thanksgiving using the steam and convection at about 300 and it was outstanding...the white meat was as moist or moister than the dark meat. Bake the bread until it’s dark golden brown on top, about 20-25 minutes. ALSO I dont think I will ever use the self clean option. When it’s done, you’ll be able to gently press a finger into the dough and it will spring back readily. KitchenAid brings you ovens and microwaves and other domestic appliances such as dishwashers | Enjoy artisan quality, professional performance and iconic design ... To celebrate our 100th birthday, we launched this special convection microwave. Put the bowl into the oven until the dough has doubled in size, about 30 minutes. Do I need to cover dough when proving it in a steam oven? Leave to stand for 15 minutes." "@type": "HowToStep", What temp do you preheat at, and do you preheat in the Steam with dry heat mode? },{ Now that the dough has risen, and the oven is preheated and ready to go, all we need to do is place the bread pan into the oven. To my knowledge (anecdotal, of course) from my family, going back to shortly after the War of Northern Aggression, the build-up of crud on the back of the skillet was removed by burying the utensil in a bed of hot coals. "@context": "http://schema.org/", I always worry it’s burning on top and am tempted to take it out earlier than I should. I have seen tons of posts in different sites asking about the steam assist ovens, but haven't seen any reviews from actual users. Tuck the ends down if need be so it looks nice and neat on top. Put the oats in the bowl of a stand mixer and pour over the boiling water. "@type": "HowToStep", How has the gas range top been holding up? I have been using one of these, at home, for 10 months now and it is great for baking artisanal/sourdough bread -, http://www.johnlewis.com/john-lewis-jlbios614-single-steam-oven-stainless-steel/p231508093   Only £800. So how has this KitchenAid Steam Assist oven been holding up? Whether it’s a regular sandwich loaf, dinner rolls, baguette, brioche or a dense fruit loaf, baking bread in a steam oven gives you a fine, moist crumb and chewy, glossy crust. "text": "Time for the final prove: either put the covered pan in the fridge for 8-12 hours, or leave it at warm room temperature (20°C/68°F) for an hour. Lift one of the ‘seam’ sides of the dough and roll it away from you, tightly tucking it as you go, so you end up with a neat, somewhat loaf-shaped blob a little smaller than your pan. I'm too lazy and not childish enough to follow your lead and go find your exact quote to put it here, but basically what you said was this:  it's ok to throw cast iron in a self cleaning oven to clean it. Gently press it out into a rectangle about 30cm/12” x 20cm/8”. If the bread is placed on a rack too high in the oven, the top will burn before the inside has a chance to bake. From Sarah Hernandez on July 22nd, 2015 Here is a post just a few months ago from someone asking about home steam injection ovens - with no response, http://www.thefreshloaf.com/node/34717/home-steam-injection-ovens. The modern method would be a whole lot gentler in terms of temp differentials than the coals. You may have to adapt your favorite recipes and cut the kneading time significantly. Bakery ovens have injectors that pump in steam at high temperatures, which supercharges the rise of the dough. "text": "Scrape the dough onto a floured bench. Not sure how my post on a steam oven ended up in a fight over iron frying pans, but please take your argument to another post string. As to your references, there were no metallurgical evidences cited by either site. And if you’re after more delicious combi steam baking recipes, the Index page has plenty. Using a self cleaning oven is NOT RECOMMENDED because, as I already said, doing so can cause pans to warp and crack. "1 sachet (7g) or a scant 2 tsp instant yeast", If your oven has variable humidity, use 30%. Page 20: Manual Steam 8. You CAN lock them, but they beep if you brush them in lock mode. Thanks for sharing. For that, you’ll want to prove slowly in a much cooler environment. The point of the tight rolling/tucking is to make sure the exterior of the loaf is stretched and smooth, rather than wrinkled or torn. That is false. Oats are also more easily tolerated by the digestive system than modern wheat, so I like to use them wherever I can. I bought mine from a local shop (John Lewis) here in uk, which I trust for after sales service - You can also get them from a AEG (Who make them for my local shop here in UK) dealer/ supplier. I won't say that whoever it is that recommends against my method is wrong, but my family has 150 years experience doing it my way without any but good results. Happy steam oven cooking, see you here again soon. The burning off of old, hardened fat may have made an existing crack visible. "recipeYield": "12", The point of the tight rolling/tucking is to make sure the exterior of the loaf is stretched and smooth, rather than wrinkled or torn. Just follow the principles given and you’ll be well on your way to the best loaves you’ve ever made. Add the rest of the ingredients, fit the bowl under the mixer with dough hook attachment and mix on low speed until a soft, sticky dough forms. There's a lot to like about KitchenAid's Convection Bake Countertop Oven. "1 tbs honey", Set to 220°C/428°F, combination steam setting. This method allows for great oven spring and a nice crackly crust. Breads & Baking. And yet, here you go making stuff up. The Steam Assist Mode combines the dry heat of a convection oven with steam to create a humid environment for cooking, enhancing the flavor and texture of foods. So it’s apparent from the index that I love baking in my combi steam oven, but the most common loaf in our house, a humble sandwich bread, has so far missed the blog post train. "1 tbs light flavoured oil (I use extra light olive or rice bran)" One tip we saw on the web is that you should decrease your cooking temperature by 25 degrees - whether you use steam and convection or just convection. 9. "text": "About 15 minutes before you think you’re ready to bake, preheat your oven. One hour before baking the bread, position an oven rack in the center of the oven and preheat the oven to 240ºC. There is a control in the upper right hand corner that you depress for five seconds and it locks the digital control panel on the front of the stove so that you can clean it, or dont wory about leaning against it when you are cooking, IF YOUR OVEN IS A CONVECTION OVER LOWER THE COOKING TEMP BY 20 TO 25%-- THIS WILL ALLOW THE CRUST A BIT MORE TIME TO BROWN AND THE LOAF TO BAKE---, I RECENTLY PURCHASED A VOLLRATH CONVECTION STEAM OVEN I --- SO FAR I AM VERY HAPPY WITH IT --- I STILL HAVE SOME LEARNING TO DO --- MINE IS A MANUAL STEAM TYPE ---- I INJEST 2-3 SECONDS OF STEAM EVERY MINUTE FOR AROUND FOUR MINUTES AND I LET IT BAKE FOR A MINUTE OR SO AND THEN OPEN THE DOOR AND LET ALL THE STEAM VENT --- LOTS OF STEAM COMES OUT --- I HAVE LOWERED THE TEMP AND COOKING TIME AS RECOMMENDED AND I BELIEVE THIS PART IS STILL A WORK IN PROGRESS --- I HAVE MADE BOULES AND BAGUETTES AS WELL AS COOKIES AND  ALL HAVE TURNED OUT WELL --- I CAN COOK 10 POUNDS OF DOUGH AT OME TIME  --- FIVE LARGE LOAVES ---, I definitely agree that it is a learning experience. More recently though, I've been baking all my bread in cast iron pots with lids that have preheated with the oven. I'm down to five pieces now as I've given everything else to friends and relations. It is high enough to burn off (most of) the stuff that is staining the stone. },{ Gray cast is brittle. It’s simple to mix up, forgiving in the kneading process and makes a grand, evenly textured soft loaf. I must say that you have a strange definition of trolling. They both recommend using a cast iron dutch oven or combo cooker, and that's worked very well. As Dutch ovens are known for their ability to retain heat, very few temperature fluctuations will occur throughout baking. The dough will rise, but this prove is less about size than doneness. cast iron pans self cleaning oven NOT recommended, http://www.castironcollector.com/cleaning.php, http://thekitchenprofessor.com/blog/restore-cast-iron, http://www.johnlewis.com/john-lewis-jlbios614-single-steam-oven-stainless-steel/p231508093. For other bread baking, use rack position 1 or 2. You know, we have had this range for about six months and it surprises me that Kitchenaid has not invested in more "how to" get the best out of the range. },{ KitchenAid Cooking - Slide-In Steam Rack . Touch Upper Oven or Lower Oven BAKE. It's great for baking bread with a fluffy interior and crispy crust. Bake, steam, crisp and even fry! You can see that the one on the left achieved a better oven spring, because of the steam in the Dutch oven, the gas bubbles expanded more freely resulting in an open crumb structure. Brian,  thanks,  I have a combi oven as well, and as everyone with one says, there is very little instruction on how to use it. You can also put your crusted cast iron skillet in. It bakes beautifully - I cornbread and cornbread muffins a lot! I promise, even if you aren’t the most confident of bread bakers, a golden, perfectly textured loaf really can be yours with minimum fuss. Hopefully today’s recipe will encourage you to try. The possibilities are endless with our collection of KitchenAid ® wall ovens. Using the Cuisinart steam oven, you can prepare everything from tender roast chicken to loaves of crusty bread. My steam oven won’t let me select a temperature below 35°C (95°F), but I’d prefer to prove at about 25-28°C for the best balance between quick rising and flavour. For a high temperature like this, the oven … You’ll want to knead the dough by hand for 5-7 minutes after bringing it together in a bowl. You really cant take out the pans underneath the range things easily so you have to be sure to lift them and wipe up spills when you cook. I mix and knead my bread dough in a KitchenAid mixer, so that’s how I’ve written the recipe below. Although I highly doubt your family had a self cleaning oven 150 years ago. It's great for pizzas and quick snacks like chicken fingers and french fries. And, furthermore, I strongly disagree with your suggestion of burying  cast iron in a fire, which is far worse than putting it in a self cleaning oven. Steam Assist Mode. Making bread in a Kitchenaid ® stand mixer is very efficient. If you can do it I would say go for it...you can get something like this effect with spritzing the oven walls every minute or so for the first ten minutes but it's a pain and I broke the light in my old oven doing it. Super high heat can also cause the temper of the iron to change (orange colored iron that isn't rusted), so it is also not recommended to put a pan in a fire. Boiling water in an oven to proof a batch of dough is only necessary If your oven doesn’t come with a bread proof setting. That’s a bit variable (see above point). Page 19: Auto Steam Settings Baking times may be slightly less than with standard baking. It will come out a pristine cast iron gray. It will keep for a day or two at room temperature, however if you’re not planning to eat it all the first day I’d slice and freeze it. I disagree. They are not easy to get out so you have to clean them in place. Gently put the formed loaf into your pan, seam side down (don’t grease it, there’s no need). 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. Whatever you do, don’t go above 42°C/107-108°F, as this is when the yeast will begin to overheat and die rather than multiply. I recommend placing the rack on one of the lower settings. "@type": "NutritionInformation", The oven user guide says "Use 'Steam Bake' when baking bread, fish, roasts, add water to tray and press 'steam bake'." Unfortunately, this method doesn’t offer much moisture, and the effects on the bread are minimal. Those look great and I'm very jealous of your new oven :), Keep posting reports. "calories": "" Whether it’s a regular sandwich loaf, dinner rolls, baguette, brioche or a dense fruit loaf, baking bread in a steam oven gives you a fine, moist crumb and chewy, glossy crust. Over to you – if you try this recipe I’d love to know about it! I have had more than one overflowing bread tin in my steam oven thanks to a fast-rising and consequently over-proved sweet bread dough! FWIW Cleaning cast iron pans in a self cleaning oven is NOT a recommended technique. Preheat the pot, put in the dough, bake with the lid on for 15 minutes, then remove the lid. Set to 220°C/428°F, combination steam setting. },{ The only way we achieved that crust otherwise was to make Peter Reinhart's Pain Ancienne using the no-knead method(which is a very wet dough) and bake it in a cast iron pot with the lid in place, which keeps the moisture in and in a very hot oven basically creates the same kind of steam. The Spring Oven does what no other Ovenware pot can. Wash the ash off, wipe it down with lard or other shortening and heat at 350°F for an hour or so for re-seasoning. Touch the number keys to enter a temperature other than 350°F (177°C). "text": "Put the oats in the bowl of a stand mixer and pour over the boiling water. 7. 3. Banging  cast iron with a hammer can break an item, a skillet for example. I can really recommend these ovens for home bread baking - I also have one of them without a steam facility and I find them also excellent for all my other home baking tasks. Here are the basic steps for baking bread in a Dutch oven. This post may include affiliate links. Remove the bread from the oven and turn it immediately out of the pan onto a wire rack to cool. Everyone is different but I’ve found what works best for me is to do the first prove in my steam oven, then form my loaves or rolls and prove them overnight in the fridge. Cover the pan loosely with a plastic shopping bag or a damp tea towel." The biggest is the fantastic texture your loaf will have, but along with that you should find your bread proves and rises evenly, and because the crumb is more moist than when cooked in a conventional oven, it stays fresher for longer. Hard to know where to start as I use my oven everyday for all sorts of things!! "name": "How to bake bread in a steam oven", Let’s fix that oversight, shall we? I use my pieces, including the collectible stuff, all the time. 5 min should do it. Your bread is going to have a more open, crumbly texture than a perfectly proved loaf. If you suffer the same problem, ignore your instincts and leave it in for a couple of minutes longer than you think." I think the initial blast keeps it hydrated so that the crust does not form immediately and gets that "spring" we want. "@type": "HowToStep", In my experience, any queries to KA have been met with a "read the manual" response. I will say that this thing is not as easy to clean as our old range. },{ Only works for round loaves, though. www.thefreshloaf.com/node/35654/kitchenaid-steam-assist-oven-bread-baking Although it contains honey, this is not at all a sweet loaf. Spray the oven once the bread is loaded, and then again about 5 minutes into the bake. },{ These easy recipes will get you started. Community Bake - NY Jewish Bakery/Deli style Rye... 36 hours+ sourdough baguette - everything I know in one bread, WEIZENBRÖTCHEN Rolls Sourdough Version II with Durum, Farmer's Market Week 18 (Whole Wheat Walnut YW/SD Combo). Too bad. It was expensive (4-5000 dollars) but so far it has been a great stove. "100g (1 cup) rolled oats", I suggest you look them up before providing any more bad advice to others.Now, if you don't mind, this is a bread site, and I will go back to looking at bread things. So there you have it, combi steam oven bread! It excels at baking potatoes, can bake two cake layers simultaneously, and roasted a … I take the lid off for the last 15 minutes so the bread can brown. Hopefully we will not have to resort to Kitchenaid support. }, The honey gives a lovely aroma, and feeds the yeast. { I make a point of using the oven's self-clean function to clean the stone concurrently. },{ STAINLESS STEEL ... BAKING BREAD. IT is a self steaming vessel that can create the ideal environment for bread baking. If your finger makes the dough deflate and sag as soon as you touch it, it’s over-proved (there’s no rescuing over-proved dough, sorry. In our previous Thermidor, which had no steam function, we used to spritz the walls every 30 secs or so with a spray bottle while opening the door a crack and that worked. PS:  I did not put words in your mouth. Baking bread in a combi steam oven definitely has some major perks. What temperature should I prove my dough at? "2 tsp salt", Set your steam oven to 35°C/95°F (or, if you can, lower - 28°C/82°F is perfect). It is ideal for items like cheesecake, breads, and a whole chicken or turkey, as it results in a moist interior and perfectly browned exterior of the food. "recipeCuisine": "Baking", I prefer to take proper care of my things. }] ", "keywords": "steam oven bread, bake bread in steam oven, steam oven baking, combi steam bread, steam oven bread recipe", Scrape the dough onto a floured bench. Fold it lengthways into thirds, gently press back into a rectangle, turn it 90° and fold again (you won’t be able to see each one distinctly but you’ll have 9 layers now). Earlier model apparently destroyed the oven and glass. Fold it lengthways into thirds, gently press back into a rectangle, turn it 90° and fold again (you won’t be able to see each one distinctly but you’ll have 9 layers now). A refrigerator is ideal. Plus, you’ll get access to the exclusive subscribers-only Combi Steam Cooking Facebook group. 670g (about 5 cups) unbleached white bread flour, 1 sachet (7g) or a scant 2 tsp instant yeast, 1 tbs light flavoured oil (I use extra light olive or rice bran). I have been told by a colleague that the steam also is great for baking...like cheesecake, which often is baked in a water bath...and they said turkey and chicken get an amazing skin. I was doing something on a front burner recently and water was periodically spewing and I guess landing on the controls, which beeped annoyingly. Without which, it's only opinion, and no better than my own opinion. "text": "Turn the mixer to a medium-low speed for about 5 minutes, until the dough is a cohesive, fairly smooth mass and mostly pulls away from the sides of the bowl." A touch of honey gives the barest hint of sweetness and a glorious aroma, while the oats add body, fibre and easier digestion to something which still passes as a white bread in my kids’ eyes. Depending on your climate and altitude, you may need a little extra lukewarm water – I add anywhere up to half a cup." Making Steamed Fish Preheat the oven to 400 °F (204 °C). We finished the last one an hour ago and it is still cooling down...kind of a pain because it is expelling heat audibly but maybe there is an advantage. I would hate for someone to lose a quality piece following BAD advice. Add the rest of the ingredients, fit the bowl under the mixer with dough hook attachment and mix on … You can choose to use steam/no steam, as well as/or convection/normal/top/bottom heat - It is a lot better than when I had a normal oven and had to open the oven door to spray water or put water/ice cubes in a pan in the oven. If you disagree with something I said here, quote it; don't respond to your hallucination of what you think I said. 4. I tend to buy good quality products, so you're merely displaying your ignorance. We also tried the self-cleaning mode (with great trepidation, because earlier models had reported issues, like breaking the glass on the door) but it worked great. Put the bowl into the oven until the dough has doubled in size, about 30 minutes. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. We haven't tried that yet. }, Cook with confidence | real food and steam oven recipes, Everyday Recipes | Steam Oven Recipes I Convection Steam RSS. The bake range can be set between 145°F and 550°F (63°C and 288°C). Again you're making unfounded inferences. I look forward to more of your posts. I was hoping to purchase one of these but it appears KitchenAid discontinued the line. great oven spring, super crispy crust! Content posted by community members is their own. Individual slices can be defrosted in your steam oven. Brian, can you give us your procedure for baking bread in your combi oven -  I assume you have steam, steam with dry heat, and dry heat modes. That's about it. A well-steamed oven also promotes gelatinization2: in the presence of heat starch molecules on the exterior of the dough begin to absorb available moisture (hello, steam), start to swell, and eventually pop to form a thin liquid layer (starch gel).This layer finally bakes hard and becomes a thin and crispy exterior with a subtle shine. Leave to stand for 15 minutes. I preheat in dry heat mode, introducing steam about 2 minutes before. The temps would have been in the 900 to 1200°F range; noticeably hotter than the auto-clean temp. You might also want to make a post in the forum on baking equipment. Your bread is going to have a more open, crumbly texture than a perfectly proved loaf. Cooking with steam has been gaining popularity over the past few years for its efficiency and ability to keep food moist. 3) Do you use a stone, and when do you turn the steam off? http://www.aeg.co.uk/Products/Cooking/Ovens. "recipeIngredient": [ Mix the dough (10 minutes). Yes, you can prove dough in your steam oven. Instead of trolling me, I suggest you do the same. "@type": "HowToStep", Most of them are wall ovens not freestanding ranges. Boiling temperature water is put on the lowest rack of the oven while the dough is put on an higher rack, the oven temperature is then set and the dough is left to proof for a few minutes. Bake, Pizza, Asado Roast, Toast, Broil, Cookie, Bagel, Keep Warm and Reheat Gourmet Full-Size Oven Performance Use your convection countertop oven to bake pizza, broil a side dish, keep an already cooked dish warm or toast bread. "670g (about 5 cups) unbleached white bread flour", 10-20 minutes before loading your bread boil water, pour over the towels in your rectangular baking … Our recipe uses three types of flours to get that perfect artisan bread flavor and texture, and it’s a Greek yogurt bread … If your finger leaves a dent, it’s not ready. Heard the horror stories but there are not many ranges that offer the steam injection feature. When the dough is ready, carefully remove the heated pot from the oven. "@type": "Person", While we’re on the topic of steam oven bread, I want to touch on the subject of dough proving in a steam oven. Depending on your climate and altitude, you may need a little extra lukewarm water – I add anywhere up to half a cup. Eggs Baked in Tomato Sauce > Soy-Glazed Black Cod > Roasted Chicken with Warm Bread Salad > It would be fair to say that the methodology of the way I bake bread has not really changed at all but - The major difference is that I never have to open the oven door to either introduce or remove steam which was a real pain in the "you know what," as that involves great heat loss every time you open the oven door. The wall oven design offers you the freedom to place your cooktop anywhere in your kitchen, and opens up the space to more flexible designs. "@type": "HowToStep", It’s something I get asked about a fair bit. },{ Many people are amazed to learn that: Kneading for 2 minutes in your mixer is equivalent to kneading 10-12 minutes by hand. I have a collection of well over 100 collectible cast iron pans, and I am a member of numerous restoration sites. I hope this post is useful for any bread recipe you’d like to try making in your steam oven. 9. Here are my FAQ’s about using a steam oven to prove your dough: Can I prove dough in my steam oven? Still on the subject of roast dinners, a proper traditional roast with vegetables is easily prepared in the steam oven,… "text": "Add the rest of the ingredients, fit the bowl under the mixer with dough hook attachment and mix on low speed until a soft, sticky dough forms. "@type": "HowToStep", But if you get it into the oven quick smart you’ll hopefully still have something acceptable)." Be very watchful of the second prove for doughs which contain a lot of sugar such as brioche, fruit loaves or babka. The sealed environment of the pot keeps all the steam in the pot. I did want to post one more thing about cleaning this range..the controls are digital and on the front of the range and until we found the LOCk feature it drove us nuts. Yes, I use a stone (Sometimes 2 stones if I want both top and bottom heat) and I turn the steam off at exactly the     same time as I used to in my old oven which I had to manually steam. Cook your favourite meal with Samsung NV51K7770SS Convection Single Oven with Steam Bake, 5.1 cu.ft. If you suffer the same problem, ignore your instincts and leave it in for a couple of minutes longer than you think. Banging two skillets together can break one or the other or both. Likewise the dutch oven used on a bed of coals with coals laid in the lid's concavity is more likely to cause warpage stresses than the more even heat of the oven. One other thing...as Reinhart says, bread needs to be cooled on a rack to develop flavour - we have a little battery powered fan too to help dispell the humidity, because the freshly baked bread really steams out for a while after baking. Kat56, thanks for the update, there is very little info on that model, and people are always asking about it. Buy what you want and use what you want.If you have cheapo Chinese-made junk that you want to pyrolyze, go right ahead. Your drama is not why I came here. I'm too much a broke college student to get an oven like that, but oh if i could.... -the preheat is not long..I havent timed it but I would say about 10-15 minutes to get up to 350 or 375..it's about a third the time of my previous oven (non convection thermador), -you are only supposed the use the preheat for baking bread, cakes etc - for casseroles and meat etc you are supposed to start them in a cold oven, -I wouldn't say it is too loud, but with convection you can hear it - I was worried about the hot air blowing out the front, but the air is just barely warm. All in all we have had some extraordinary results with fowl, bread and some desserts. Essentially, the warmer your oven the faster the dough will prove. The bread on the left was baked with a Dutch oven, and the one on the right was baked using the pizza stone and metal bowl method. Another *bonus* is that, with convection, you don't have to turn the bread halfway through the cycle, as I did with my old stove. Please share your pictures with me on Facebook or tag them #whatsinthesteamoven on Instagram. How long should I prove my dough in the steam oven? Most of them are more moderate in value, $100-400, although one of them is valued at $1,000. We used the autosteam feature, which will inject steam into the oven in the last ten minutes of preheating and then inject periodically during the first fifteen minutes. Actually, I provided more data in support of mine, data which you could easily verify if you weren't (self described as) too lazy. "prepTime": "PT120M", The dough will rise, but this prove is less about size than doneness. Just remember to take out your bread stone! "text": "Gently put the formed loaf into your pan, seam side down (don’t grease it, there’s no need). The humidity in the oven cavity means you can just pop the bowl or tray straight in. We just  baked our first loaves of bread using the steam feature and it is great! 5. Bake, roast and steam foods, all in one machine. "cookTime": "PT30M", My wife and I are planning on putting a steam oven in the house we are building now. The advantage of steam baking bread is clear. This site is powered by Drupal. It will keep for a day or two at room temperature, however if you’re not planning to eat it all the first day I’d slice and freeze it. There are online manuals to help you, as well as the handbook that comes with the oven, but as usual the best way, in my opinion, is to just get on with it and bake a few times yourself using your current level of skill/experience - You will soon find out what works for you! Time for the final prove: either put the covered pan in the fridge for 8-12 hours, or leave it at warm room temperature (20°C/68°F) for an hour. "recipeCategory": "appetizer", Mine also has a setting that does not add any steam, but does not let any moisture out, and I have played with that as well ( I have a Viking, on the Gaggeneau, it is called 30% steam - even though it doesn't add steam)  When I preheat at high temps ( 400F ) you can't see the steam in the way you see it in videos on ovens with steam injection, so it is a lot of trial and error. If your finger makes the dough deflate and sag as soon as you touch it, it’s over-proved (there’s no rescuing over-proved dough, sorry.