Since I had an unexpected snow day, on Friday, I decided I might as well bake. 

Fed my sourdough starter again

 and I used the discard to make another batch of sourdough bread.

Six loaves.

I shaped all of these loaves so that they could  be 

started in the Cusinart Steam Oven

on the Bread Setting.

This setting steams the loaves

automatically. Like a commercial bread oven.

No need to spray or toss ice cubes into the oven.

I have a stone in the CSO, that holds one 

loaf up to 12″ on the diagonal. 

I gave each loaf 12 to 14 minutes in the steam oven

and then transferred them to the Oster French Door oven  to finishing baking.

I have a stone in the Oster Oven that will hold three to four

loaves at a time depending on size.