How I Bake in My Pico+ Bread Ovens

Dialing in the settings of my Pico+ Bread Ovens didn't come the easiest at first. I have definitely had a few fails along the way, but I finally have a process that works well with 73-76% hydration loaves. I can bake 5 875g-900 batard loaves at a time in each oven and 8 450g boules at a time in each oven! My Process: -Preheat top of oven to 250C, bottom to 220C - this takes about 45 minutes -Score loaves on the baking mat (https://amzn.to/4dFvmGw) with my Wiremonkey goose bread lame: https://tr.ee/vTVSRmexyb -Use my Peel to load the oven -Insert 150ml of water into the steam chamber with the vent closed -Reduce oven temp to 210C top, 210C bottom and bake for 15 minutes -Open Vent -Raise top temp to 230C, Bottom reduce to 200C -Bake for 5 more minutes -Rotate loaves from front to back -Bake for another 20-25 minutes until desired brown is reached I use Lanon gloves. Use Code "CrustyCravings" to get 15% off: https://tr.ee/7vuqDFZ1cf Edit: while I still recommend the pico+ bread oven by Chandley, I am no longer affiliated with the US distributor in any way! The way that ISCA conducts business does not align with the core values I hold. Bonus Time and Temps: -I Bake Scones at 220C top and 210C bottom for 25 minutes. I bake my scones from frozen and set my pan on a baking rack inside of the oven to prevent burnt bottoms -I Bake Cinnamon Rolls on a baking rack inside the oven at 180C top, 180C bottom. I bake for 30 minutes with steam, 10 without -I Bake Cookies at 180C top and bottom with a baking rack for 14-17 minutes. I am still playing with that temp and timing! Let me know if you have any other questions!