u/Gabondnb

I’m in Japan trying to bake European-style bread (mostly a country loaf, sometimes baguettes) in a small home oven and I’m struggling to dial in heat and steam. I can preheat a stone or use a cast iron pot, but temps and steam feel inconsistent. If you’re baking in a Toshiba/Sharp/Hitachi home oven, what Celsius temps and timing work for you (preheat temp, initial blast, any drop)? And how do you handle steam—spritzing, hot water tray, preheated pan, or something else? Please share your exact oven model if you can.