Steam-Baked Sourdough Boule for Precision Oven 1.0

NOTE: This recipe is optimized for the Precision Oven 1.0. If you have a Precision Oven 2.0, search for "Steam-Baked Sourdough Boule for Precision Oven 2.0." There's a reason professional bread bakers use steam in their ovens. Steam does magic things to bread. It delays the crust formation so the bread can expand with an open, airy crumb, and it delivers heat to the loaf more quickly. Because steam is so important, you'll see plenty of hacks for home cooks to deliver steam to their bread in a home oven. But with the Anova Precision Oven, you don't have to go to resort to throwing ice cubes into a hot pan or drop a proofed loaf into a hot Dutch oven in order to get a steamy bake. Simply turn on full steam and you'll finally get the oven spring and rich, dark brown crust you've been chasing. Start with your favorite high-hydration sourdough or no-knead recipe with these oven settings for the best bread you've ever baked at home. Notes: Timing for this recipe may vary according to your bread recipe. Proceed to the dry baking stage when the crust is set and the loaf has stopped expanding. Let the bread cook in dry heat until it has browned and crisped to your liking.