I hope you'll enjoy watvhing this as much as I do. Isn't it just fascinating to watch bread rise? I find it quite calming.
I bake in an electrical convection oven with a preheated baking steel. To achieve a better crust and oven spring I always bake with the fan off and add steam the first half of the bake (exept for the cinnamon rolls and pizzas). The steam keeps the crust moist for longer during the bake and prevents it from harden too fast.
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