I have been using the
Cuisinart Combo Steam Oven now
for almost two months.
And have used it almost exclusively for
all baking and roasting.
And for all my breads.
Using the Bread Setting, the oven automatically
adds a burst of steam at the beginning of the bake
so it is no longer necessary to add water or ice cubes
to create steam.
Creates a nice shine to the crust.
Roasted garlic and made
Cheddar and Roasted Garlic Bread.
A Baguette and a Boule.
The shine on the crumb is a result of good hydration
and gluten development, but also from
using our wonderful Canadian flour.
The CSO makes the best toast.
Made a batch of dough with a higher hydration at 82%.
Given a longer fermentation of 48 hours in the fridge.
Baked a focaccia
Topped with tomatoes and Kalamata Olives.
And a Ciabatta
Baked four small baguettes from a dough
that had been in the fridge for four days.
A snack for Moe.
thibeaultstable.com 
I have said it before but I need to say it again..you are amazing! You have mad bread skills.
Are you sure you don't want to sell and ship your bread? Seriously…!
Beautiful bread! In your opinion, does the CSO bake bread better than a regular oven?
Thanks Patty.
Deb, that would take all the fun out of baking.
Elsie, I wouldn't say better. But certainly the same, with the added benefit of the oven doing providing the steam automatically and not having to toss ice cubes or water into the oven. The downside is that you can basically only bake one or two small loaves at a time. But I am find that also works for me. I'm just making 2 or 3 smaller 500g batches of dough and have them in the fridge for when I want to bake.
I agree