I have a Viking combi steam, so the settings don't actually relate, and have played with a number of different approaches. Just wanted to chime in to point out that the 0% setting means that it is vented to the open, and the 30% setting means that no steam is introduced, but the vents are closed so that any steam coming out of the bread stays in the oven. I make ciabatta very often, some sourdough boules, and batards ( a baguette is too long to fit in my oven) I normally use only 100% whole wheat, so my results may be different from yours, but I find that I miss a higher starting temp. My oven can't go any higher than 440 F. I have tried using a baking stone with a preheat using the combi steam function for about 1/2 hour, and that works okay, though I have a sneaking suspicion that the steam is getting into the stone, and then comes out when I turn off the steam after the first few minutes ( just a suspicion, could be totally off base on that ). I usually switch to a regular convection oven setting once the bread has been in 3 or 4 minutes. When I remember, I also open the door briefly to let out any moisture, then reduce the temp setting. Unfortunately, the Viking doesn't allow custom settings with changes in modes, so I can't program it to do that on its own. I am not sure I understand your first step - if you set it to 100% steam ( in my oven that would be steam only ) it is limited to 212 F . To go above that I have to use a combi mode. The Viking doesn't have steam pop, but if I were you, I would leave it in at 100% steam and continue to steam pop during the first 4 or 5 minutes, then set it to 0 % for the rest of the bake. For sourdough, a longer steam time can help.

The combi allows 100% steam at any setting, though it (my model anyways), also has a 440 degree limit. I also believe that the unit is producing steam at 30%, as well, though I could be wrong on that. I've always read that it's the initial steam that is the most effective, which is why I preheat at 100% to make sure it gets a good blast when first put in.

Pretty sure that Gagg settinngs are 0% means vents open, 30% means vents closed, but the steamer is not injecting steam, so any moisture in the oven stays in the oven. Viking called that SteamHeat, even though no steam is introduced to the baking cavity. On the Viking, if you choose just steam, it works like a steam oven, no convection heat. Regenerate is some steam introduced, but also convection heat, my guess is that is similar to the 50% setting on the Gagg, then there is combi steam, which is steam plus convection. Do you preheat at 440 or something high like that - if so, my guess is you don't get a blast of steam when you open the door? Someone in a another forum tried preheating with just steam at 210 or less, so it was very humid, then loaded the bread, then turned it up to 400 in combi mode. Made for a very moist environment, but not sure about the results. That wouldn't work for me because I like to use a baking stone, and that would still be at 200 through most of the bake,

With the Gaggenau on 30% I hear the steam generator going. It may be as Barryv stated. I've seen others assert that as well. But it does sound like it's making steam.

Why wouldn't you preheat at baking temperature? If you don't want to use the condense steam routine, just get out of the way when you open the door.

I tried baking bread in the combi- but it was awkward. I prefer using the regular oven and the pan of water if I want crunchy.

@plllog, I agree, I can hear the steam generator working at 30. Don't know if that means anything or not. That's also the percent I roast veggies in, in the combi.

I've never had an issue with excess steam pouring out at 440 -- I don't think I've ever used the disperse steam button, mostly because I never remember it -- and 100 percent. I put the bread in, close the door and turn the steam to 30.

I actually have far more issues with excess water when cooking at low temps, like when doing regeneration, that sometimes drips and puddles on the floor when the door is open. I actually got in the habit of leaving the door open for a while after I use the steam oven, to prevent mildew, etc. from forming in the oven, which does close very securely.

I really was just curious what settings other combo-steam bread bakers used. I know the Gagg manual originally suggested doing the entire bake at 30% steam with occasional steam pops. I'm basically wondering if someone has found a better method than mine I should be trying out.

I can't remember where I read it--I think maybe in the manual for the latest Miele model. There was a whole big recipe area for different kinds of breads. I'm not a big fan of engineer driven recipes, except where they demonstrate how appliance features work. There might be something there that will inspire you. If it wasn't the Miele book, it might have been the latest Gaggenau model's.

Regarding use of steam/water in general, I recently figured out, just by accidental trial and error, that too much steam (using the ice cubes method) gave me too hard a crust (tough, not crunchy hard). Your method of starting with a very moist oven then turning it down to 30% makes total sense given that.

Re the steam generator at 30%, maybe it's just readying steam for misting, though what it sounds like is that it's making timed releases of steam. Do you use misting with your bread?

How do you take your bread in and out? Do you use pans? Do you use a stone and pull it in and out? I have a thin stone that will fit in the combi-, but I've always used my pizza stone or steel, or pans on the rack for some kinds of breads. Pans work okay in the combi- but it still seemed to make baking more difficult rather than easier like it does vegetables. :)

I do my baguettes on a perforated, sling pan, and most everything else on a standard half sheet pan on the lowest combi rack. I also always use parchment and do often (almost always) use the combi to proof, as well.

I used to do bread on a stone or steel in my regular oven, but now save that for pizza baking, which I don't do in the combi.

Thanks. I have breads I do on flat aluminum pans too, and most of the rest on parchment. I'm glad it's pans and not some magic trick with a special peel or something. :) Recently, though, I've been making ones that need the heat of the steel for oven spring. They'd fit nicely in the combi- (they do need steam) and my little stone might work, but transferring them would be a bear. Sigh. Maybe I'll try it with a pan some day.

My kitchen is usually warm enough for the dough to rise well on the counter.

Such lovely features that I don't use. :)

For a crispier crust I would reduce the amount of steam. Several books that I have (e.g. Rheinhart) recommend water and/or ice cubes for a conventional oven to create steam but I don't think this steam lasts more than 5 minutes and then there is no steam for the remainder of cooking. For a crustier crust it would seem less steam might be worth a try.