Anova Precision Oven 3rd video on bread

with the Anova precision oven. This is my process... Hope it helps others out.
In this try, I used 60% steam in the oven rise fase of the bread. The rise was actually beter than using 100% steam. As you can see here the bread broke even though I scored it twice. I think this is due to the crust forming too fast in the 1st fase. The crust on top forms and the bread cannot rise anymore and breaks on the side where the resistance is lower.
I will make a bread this week with no steam in the 1st fase and some steam in the second fase.
This bread baking is quite an experiment!
Although I think I can do better the bread is very tasty and the best I've made in 4 months of baking daily bread.
Hope you enjoy this video and it helps you make a better bread at home!
Happy baking...