kekramer, I definitely use my CSO more than the M series. While I love the M series convection, the CSO heats up faster and is waaaayyyy more versatile. I am also a bread baker and this oven is a game changer for me (I have broken oven glass in prior ovens by spilling water on the glass trying to introduce steam lol). You can get EXCELLENT results with bread in this oven. There have been multiple threads on Houzz about how to get the best bread baking results with a CSO, and here is my method. I run the steam first for about 10 minutes, making sure that the oven cavity is good and steamy with plenty of condensation on the bottom of the oven. Then I load the bread loaf (or loaves), put it on auto steam bake, and find that the excess water in the oven provides even more spring to the loaf after the beginning steam phase is over and has cut over to higher baking temps.
The Wolf CSO has another mode called "Convection Humid" which is great for quick breads. It seals the cavity during Convection so that steam cannot escape, thus making the bread more moist. Muffins and quick breads really shine in this mode.
Side note, I use my M series to proof bread. The proof function works really well.
If you make jams and jellies, the steam oven can also be used to do the canning step in replacement for a boiling water bath (BWB). The jars can be steamed to sanitize before filling, and then steamed at 210 degrees for 30 minutes. It works great, and best of all, no tip overs and sealing failures.
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https://7news.com.au/lifestyle/food/pavlova-boards-are-the-quintessential-australian-christmas-treat-this-festive-season-c-614306?fbclid=IwAR2vQmPYA7iV3-UffcRg-V0Ivt2PhXUrwBJPuZxO7msCeHESLUmebTCXfM0
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