The Combi Steam Oven is perfect for baking bread. What bread needs is some steam at the start of the baking process to make that crust that we all love and to assist in the initial rise of the bread. This is what the giant commercial baking ovens can do. Now we can do this at home!
Bread baking needs three things: temperature, moisture and time. In general my Miele combi steam oven book suggests you should start with a high moisture level and low temperature then dry out with a low moisture level and high temperature.
This is a different method to what bread bakers recommend. I did a Sourdough class where the baker suggested a high oven temperature with a very hot, preheated pizza stone to develop the base crust, spraying your oven with water (ie to produce the steam that is needed) and baking at a high temperature for about 10-15 min then dropping the temperature a bit for the remaining baking time. He was correct in advising just how to create the correct environment in your oven for baking bread at home. We don’t know exactly what the commercial combi steam ovens do in the way they bake but I do know that the domestic combi steam oven is the closest appliance we have on the Australian market to what the chefs use in commercial kitchens. To be honest I was a little surprised that they start for a few minutes with a lower temperature so next time I do bread I am going to try a higher temperature, then the moisture, then a little lower temperature like he said and see how it turns out.
I decided to try one of the Automatic programs in the combi steamer instead. So from a COLD start I placed my sourdough loaf that had been resting overnight in the fridge and about 5 hours at room temperature, slashed the top as we had been shown with a sharp blade and put it onto the flat baking sheet which I covered in baking powder and a little rice flour as I didn’t have any Semolina. I set the controls to Auto, Baking White Bread, filled the water container at the side and pressed ‘Start now’. Within about 50 minutes I had a great Sourdough loaf. The crust was crisp, the texture was fantastic, the taste even better. I was pretty impressed and it was so easy. The base could have been a bit darker so next time I will change the setting to a little darker which is a scale that appears on the controls and give it a few more minutes. OR I can over-ride the Auto setting and put in the separate parts of the program myself. This is called Combination mode. I have the ability to add up to 6 Stages of cooking programs in this appliance and it is very easy to do. I may also try next time pre-heating a pizza stone then adding the 4 stages of baking to see how the crust develops with this method as I mentioned above. I will keep you posted.
This is a picture of my Sourdough.
There are so many wonderful Auto programs that it is going to take me months to experiment with them all. This is what is so great about these appliances. You can test the programs and methods to see which one suits you the best. Like everything, everyone has different likes and dislikes and you can adapt and change any setting or recipe to suit yourself.
Has anyone cooked any bread lately? I would particularly like to hear from you if you have done so in a Combi Steamer and if so, what Brand and setting did you use?
See my post here with timings in the Bread baking table.
I just have a normal oven and cook sourdough all the time using the method Matt taught at the brasserie bread class – ie is hot stone and spray, been really happy with the result. I’d live to get one if these ovens though!!! Maybe oneday 😉
That’s great I am glad you have been getting good results. Keep cooking!
I just got one of these ovens and am about to set out on making bread in it. Have you learned any new tips since this posting?
Hi Steve,
Not yet, only what I did in the Brioche pear tart by cooking it on Combination mode. Between this function and the Auto functions that is most of it but I still haven’t had time to drill down into the different breads. I will try to get to this soon! Enjoy your new oven, I love it 🙂
Just got one of these ovens as well and am trying to bake sourdough for the first time. I wasn’t sure which program to select since they have several for white bread, sourdough etc. I’ve always used the high temp/steam, lower temp method you mentioned in my conventional oven, but your bread looks perfect. I might give the white bread mode a try…
Combi steam ovens are one I was searching for as I needed bake bread every time. Also thanks for sharing this with all details and steps to follow while using it.
I made a spelt loaf, it was delicious BUT it flattened out to look like focaccia. I used the auto programme and the recipe for cibiatta from the Miele cookbook. At about 2cm high it’s a bit challenging to make a sandwich. Any suggestions as to why this happened very welcome as this has happened three times. I really tried to keep the dough stiffer this time.
Hi, I can only think it’s the flour. Try to find a spelt recipe and cook that. Remember the Auto programs are only for certain quantities so keep the ratio about the same or use Combination settings. I need to do some testing for this so can’t advise yet. A lot of people struggle with the Miele cookbook.
Regards Trudy
Hi Trudy,
Have you used the proving function on the Combi?
I tried to do a Sourdough and proved it twice for about 30 mins each time.
Basically it keeps the oven at about 30 degrees.
My bread turned out quite doughy.
Should I have done this for longer or is this not a good idea to do Sourdough this way?
I live in Melbourne so unable to avail myself of your in home service.
Thanks again for your help.
Hi Marilyn,
The proving function is great but you need to cover your bowl with glad wrap. I haven’t made sourdough since my class years ago but basically you should find a recipe, search my blog to see if I have cooked it before (or something similar) and follow my instructions.
Sourdough is tricky so perhaps start with a simple bread or one of my recipes. I have lots with the proving function.
That should help.
Regards Trudy
When I was baking sourdough bread in a commercial kitchen we would place the dough after being worked into an inactive bar fridge in a well oiled tray. Canola spray works fine. In the base of the fridge we placed a tray of water with a well submerged water heater such as what people use in fish tanks. Set the heater to about 24 degrees Celsius and leave for 12 hours. This is the first prove. Then you work the bread into the desired shape 12 hours later and use the steam oven to perform the secondary prove and then bake. The first prove will make a huge difference in the wuality of bread.
Interesting? There are many ways to do a first prove. I usually use the combi function and just let it turn off and sit in the oven with the door closed. Sometimes overnight it depends on the recipe.
Thanks for your input.
Regards Trudy
I am just so excited to see a blog for a steam convection oven. I purchased a Wolf Steam Convection oven and it is hard to find recipes even on the Subzero Wolf website. I want to make my sourdough bread in the steam oven since I have it. You have the recipe and how to do the bread. My oven came with a recipe for regular bread but wasn’t sure how different the sourdough might cook. Thank you. I am excited to learn more.
Hi Victoria,
Thanks for your email.
I’m not familiar with the Wolf settings but try the ‘Bread baking table’ and adjust your oven settings to suit these times and temperatures. You definitely do not have to use the recipe that comes with that brand, you can use any recipes you like 🙂
Regards Trudy
I have success with Focaccia. Proof using the proofing setting.. but I find my oven setting is too hot. So I warm up the oven with the setting, steam and heat and then turn it off but leave the light on an dI monitor the temperature to make sure its not too hot. Too hot produces unpleasant yeastyness in flavour and it’s easy to overproof. I shape the focaccia on a sheet pan, proof till almost double and place in the preheated hot oven 220°C set on the bread baking setting. I don’t use the auto settings cause I have now idea what they are doing or how they are organized ( I have and AEG oven) their manual is pathetically uninformative.
I am want to bake sourdough in this oven without using the complicate process of dutch oven baking needed for conventional ovens. But I’m really confused about this idea of putting bread into a cold oven.. seems counterintuitive to me. Any advice would be appreciated.
Hi Patti,
I’m sorry but I have no idea how the AEG oven works but a cold start in the Miele combi produces a fabulous result. Try using the ‘Bread baking table’ for cooking times and temperatures and adjust them to your oven settings.
Regards Trudy
Thanks for the interesting post. I’m thinking of buying a Panasonic steam oven but the maximum temperature is 230 degrees on a combined convection / ‘steam shot’ mode. Do you think this will be enough to make decent sourdough bread?
Hi Andrew,
I’m not sure about the Panasonic to be honest. You would need to contact the Manufacturer for this advice.
Regards Trudy
Hi there
I have an AEG combi steam oven. And its bread baking program is great for any other types of breads but sourdough. Mine, although the taste was great and I even managed the texture inside, they did not rise nor cook throughout.
So today I’m trialling a manual mode using preheat with 30% steam at 230 degrees for 30 minutes and I am still trying to figure out whether I need to cut off the steam and bake at 180 for an extra 20 minutes or not.
Thank you for your post. It made me think I need to look further into it to get the perfect loaf and how to use my oven 😉
Hi Samantha,
I’m sorry but unfortunately I can’t advise on AEG. See if they can help you?
Regards Trudy