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Steam injected oven?! Bloomin heck. I have no idea what the bread mode entails so can’t really comment, also - was the second loaf just continuing to proof while the other was baking?
Sounds like you’re getting good results anyway!
Nef-
Yep, no real idea how much moisture it is putting in but I have to trust that it is doing the right thing... Well I seem to be getting much better results thanks to being distracted when putting it in. Will try a bit more experimentation and see if I can repeat the results at the weekend! Yes in theory the second loaf had 45 minutes more of warming up towards room temp having taken both loaves out of the fridge at the same time.
Ah the joy of baking, so many variables to consider!
Thanks very much.
Philipflop
I preheat for about 40 minutes at 230c, I bake on a baking steel which is a 0.25" thick slab of steel and set the steam oven to the bread mode so should be moist. Only difference between the two loaves was that the first was baked at 220c and the second was at 180c and the second rose much better so I guest in reality with my set up 220c is too hot and is firming up the crust way too fast?