The Thermador Steam Convection oven is a multi-faceted appliance that can be used for many different types of cooking.  You can steam grains, vegetables, seafood or chicken, re-heat foods, roast or bake with Convection and Steam, proof dough, defrost frozen foods or cook in the Convection only mode, with tools like these to cook with you can’t go wrong, especially when it comes to baking bread. Creating a perfect environment is crucial to the successful proofing and rising of bread dough and with a default temperature setting of 105° with the option of lower temperatures as needed your Steam Oven provides that ideal environment.  When you are ready to bake you can begin the baking process in the Combination Steam Convection Mode to help crisp the crust then change the Mode to Convection only to finish baking the bread to perfection.  Remember when baking in Convection always reduce recipe temperatures by 25°. Italian Bread 1 ¾ cups warm water 2 packages active dry yeast 1 ½ teaspoons salt 4–4 ½ cups unbleached all-purpose flour Dissolve yeast in ½ cup warm water, add remaining water, salt and 2 cups of flour, blend well.