Hi Barry, that loaf was a slightly moist dough at approximately 66% hydration. I preheated the oven and the perforated baking tray (as seen in the photo) in Fan plus (European convection mode) to 435*F at 100% moisture level. Just as the oven reaches temperature, I put the loaf in, and my program was set for two stages:
Fan plus, 435*F, 100% humidity, 15 minutes
Fan plus, 435*F, 0% humidity, 30 minutes.
I do keep checking the loaf for the second stage cooking. This one came out at about 20 minutes in the second stage. I was trying to follow standard baking method from Northwest Sourdough which is preheat oven to 500, put the loaf in and cover at 450 for 15 minutes, then take out the cover for the rest of the time.
Miele has automatic baking program, that I have used successfully before with yeast dough. Those programs start from cold oven. It will be some experiments for me for quite a bit to see what works best for different type of bread.
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walnut cutting board
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