Has anyone used this oven for baking sourdough or french baguettes? Is the oven able to vent the steam during the baking process?
I have baked baguettes, sourdough rye and a sourdough boule in the APO. I normally vent the steam manually by briefly opening the oven door. In my recent rye loaf, I did not do this and the crust was exactly what I wanted.
The oven has an adjustable vent. When steam is on, the vent is closed to keep steam in. When the steam is off, the vent is open to release steam.