# Sourdough baguette **URL:** \ **Category:** Brag Board\ **Created:** [March 13, 2021, 4:04pm UTC](https://community.anovaculinary.com/t/sourdough-baguette/28342 "2021-03-13T16:04:20Z")\ **Posts on this page:** 1\ **Showing post:** 3
**Author:** ![miksnave](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/miksnave/32/4818_2.png) [@miksnave](https://community.anovaculinary.com/u/miksnave)\ **Post date:** [March 14, 2021, 7:34am UTC](https://community.anovaculinary.com/t/sourdough-baguette/28342/3 "2021-03-14T07:34:28Z")
pkat you can view these, there may be more?.. > [@Using Emile Henry bakers](https://community.anovaculinary.com/t/using-emile-henry-bakers/27227): > > I have a small collection of Emile Henry covered bakers (the baguette baker and the artisan loaf baker). As I understand it, the main purpose of covering the baking bread is to increase the local humidity to ensure a better crust. Has anyone used these in the APO with the cover on? I have been taking the cover off to allow the oven to do its work, but wondered if there were other experiences out there. > [@Oven steam function inconsistent or not working](https://community.anovaculinary.com/t/oven-steam-function-inconsistent-or-not-working/27001): > > Here is an email I sent to support. Wondering if I am the only one… I recently received my oven which I purchased about a month back. We bought this oven for making breads and the steam function is very important. It doesn’t seem to be working right. A lot of steam comes out the front from the orifice below the water tank. But doesn’t seem to be making it into the oven at a consistent and controlled manner. The breads we are making are behaving as though there is no steam environment. We… --- _[View the full topic](https://community.anovaculinary.com/t/sourdough-baguette/28342)._