Today I had my very first real bake - Brötchen! German type hard rolls, typical for breakfast.
I did all settings with the app. It was:
Stage 1: 230° Top/Bottom 100% Steam 8min
Stage 2: 210° Top/Bottom 0% Steam 4min
Stage 3: 190° Top/Bottom 0% Steam 8min
Stage 4: 35° Top 0% Steam 1min
Dough is nothing special, similar to baguettes > bread flour, 58% Water, 2% salt, 0.8% (dry)yeast
25% flour into a 100% poolish (place warm for 12 hours) > do the dough > some strechnfold > fridge for 24 hours
Back to the APO.
The dough come from the fridge, so it was cold. I formed the buns and set manually 35°C bottom, 30% steam for about 30 Minutes. Then started the program >>
The stage 1 temp drop when putting in the buns was quite high (>30°) partly because of the poor rack sliding. Nevertheless the color came out good (so with a smooth rack it may go a bit darker - I need to watch out!). Stage 2 isn’t really required. Just a temp down and steam out. I helped a bit with a quick door opening. Same for stage 3 (no steam left though)
Stage 4 is just a test, not required. Switch it off after stage 3!
I had a cheaper steam oven before (just sold it) that gave me very good results already. The APO seems a bit hotter then the old one, where I started with 240°, APO 230° (more space to move = better). The old oven had no steam setting, just on/off. With ON it was 100%, probably condensing. The APO at 100% is not condensing. That means anything flour dusted will stay dusted (= better!)
For a first try I am quite impressed with the result. The came out very good! This makes it a bit difficult to look for improvements In the future will do probably just do 2 stages ~9 Minutes each.