I finally (long story) replaced older 30" Miele double ovens with the H6880 BP 30" double ovens (after swearing that I would NEVER buy Miele again!). The top oven is plumbed for steam, and I have to admit that so far I am loving the "Moistur Plus" feature.

I am a serious bread baker, and have been producing about 3-4 authentic(-ish) French baguettes every week, to the surprise and delight of family and friends -- including two really-French friends, who have been astonished at the authenticity of the baguettes' crusts. I have also experienced excellent results with rye bread (onion rye is very popular), plain old yeast rolls (which do not require steam), and Anadama bread, among other offerings. But the "true" French baguettes are the stars of the show.

My only complaint is this: I have found that for the baguettes (and for these only) I have to "cheat" the Masterchef program; I have to fight with the Masterchef pre-sets! The crust "darkness" gauge/bar must always be on the LIGHTEST POSSIBLE setting, and even at that the resulting crust is still just barely-barely light enough. (Any browner a crust, and I would consider the result to be borderline burned.) And, here's the real catch: I have to take the loaves out of the oven a full eleven minutes before the official end of the Masterchef program.

I would be happy to come up with my own version of this "Masterchef" program, and set it as a "Favorite," by using the manual steam fature and whatever combination[s] of cooking mode, temperature[s], and time will produce the same end result as does the Masterchef program. But so far, my own experiments haven't worked as well as does the simple expedient of using the Miele pre-programmed Masterchef "baguette" setting, minus eleven minutes of cooking time.

The problem? While it is possible to ADD cooking time to a "Masterchef" program, I have searched and asked in vain to find a way to be able to SUBTRACT cooking time from an automatic, pre-fab "Masterchef" program. And it's a damned nuisance to hang around the kitchen to catch the program before it over-bakes the baguettes, every time.

Does anyone know a work-around? A way to force a Masterchef pre-set program to REDUCE the programmed baking time?

(Posting this as both a reply to a relevant thread and as a stand-alone question.)

Any help would be most gratefully accepted!