In article .com>,
says...
> after a few years of baking all our breads at home, and now getting
> into sourdough breads I've come to realize that standard ovens are
> poorly equiped for such activity.
>
> We're about to embark on a major remodel of our home and one of my
> presents to myself is going to be an oven specifically for bread.
>
> Unfortunately it seems that most ovens in this category are solely
> professional. It's really difficult finding one under 20K :/ This is
> definitely out of my price range in several orders of magnitude.
>
> I have come across two oven which seem to fit but I'm curious as to
> whether any of you other home-bakers have any suggestions.
>
> The model I really want is made by Gaggenau but it's still pretty
> costly. It's a positive pressure steam and convection oven with
> misting capabilities. It definitely looks like the ticket. One of the
> features it has that I haven't found on any other residential level
> oven (which there are only two others) is that it has temperature
> settings as low as 70 degrees which enabled it to be used as a proofing
> oven. at 70 degrees you can also control the humidity from about 50%
> to 100%, which seems like it could really do well as a starter
> activator and proofing oven.
>
> The unit is still pretty costly so I'm wondering if anyone out there
> has found anything they prefer.
>
> the gaggenau model is the ED220 and you can see it at www.gaggenau.com
>
We were enthused about the Gaggenau until we saw how small it is. We
ended up with a Miele, which can set and hold a proof temperature in 10F
increments. I usually use 80F. Checking with a thermometer shows that
the display in the Miele is very accurate, and it holds the proof
temperature quite well. My only complaints are that it doesn't allow
settings in 1 degree increments, and it doesn't have steam!!!

Maybe someone should invent a small device that moderates humidity in an
oven? :-)

Rick