Auto Steam Bake Mode Overview in the Wolf Convection Steam Oven, Boule Crusty Bread 

Hi Judy, The best mode for baking sourdough bread in the Wolf Convection Steam oven will be the Flour Dusted program in the Bread and Pastry mode (current generation of convection steam oven) or the Bread program in the Auto Steam Bake mode (legacy model of the convection steam oven). Each program will allow you to set the oven temperature and baking duration, but the oven will automatically apply the steam to the oven cavity to assist in creating the crust. When using these programs the oven will provide on screen instructions for proper use of the modes. Please let us know if you have any other questions. Thank You.

Sorry for the confusion and you are correct there is some overlap. When selecting Bread mode from Gourmet Menu (Gourmet/bread) you are presented with 4 choices (Auto Steam Bake, Bake (using Convection Steam), More Gourmet, or Refresh). The below table summarizes how the oven reacts depending on your choice. Auto Steam Bake 410 F 40 min (Oven auto doses the steam to set the crust) Bake (Conv Stm) 400 F 40 min (Steam is present during entire bake, making a harder crust) More Gourmet ** Sensor (Fully automatic cycle, user picks color of crust only) Refresh Crispy Sensor (Use to refresh old bread, place cut side down if possible) 1. Continued: When selecting Bread in Auto Steam Bake from More Menu (More/Auto Steam Bake/Bread), the oven sets the temperature, doses the steam but leaves the timing up to you. So you can approach your bread baking with the oven making some or almost all of the decisions. After baking a few loaves on the More Gourmet cycle (fully automatic), you may decide that you want to adjust the timing or steam (as shown in the table above) to adjust to your preferences. 2. Proofing is based on dough doubling it’s volume - most recipes give you a time range but typically 45 minutes up to 1 ½ hours. Bake times for loaf/boule/braided breads is typically about 35-40 minutes. 3. 90 degrees is the default for the Wolf Steam Oven and is adjustable from 80 - 100 degrees. I typically use 85 degrees but the default is perfectly acceptable to use. Please let us know if you have any more questions we are always happy to help. Thank you for watching!

@@RothLiving This is such helpful detail (cut/paste/SAVE!!!) - you're a gem. Thank you!

@@RothLiving I

Hi Gayle, The Wolf Convection Steam Oven can be used to both proof and bake sourdough bread. Place the final shaped dough in Wolf Convection Steam oven to proof. Once proofed, Bake the bread using Auto Steam Bake mode for regular bread (or Bread and Pastry setting, flour dusted bread - depending on Oven model). Thanks for watching!

Hello, Could you please email us at deninfo@rothliving.com our chef would love to chat with you about this. Thank You!

Having the same problem... easy to make a loaf like in the video but that its not the aim! Going back to using a dutch oven in the normal stove but that is disappointing.

Hey, like you I've baked lots of bread, mostly in dutch ovens. With success. How do you like the oven after 3 months? Can you bake a baguette with the steam setting that resembles a good quality baguette?

@@caddis911 I still like it, and you can use the auto steam bake or the more gourmet settings but it won't get nearly as good oven spring as the dutch oven. That being said I prefer the steamed crust over the dutch oven crust in general. I have been preheating my normal oven with my pizza stone in it and finishing on the stone for 2 min after the bake is done in the steam oven. I still enjoy it for bread and other things. Best of luck.