Steam/Combi Oven - First Day

Earlier this month we decided to order a steam/combi oven. We actually bake - a lot! And often I could use 2 ovens. Plus, the best bread is baked with steam at the start of the bake. This allows the best "oven spring" which is the last expansion of the yeast prior to it's last gasp. I've been baking bread in my cast iron pots which acts like a steam oven. Here's a quick pic of the boule from the cast iron (#1) and one done in the steam oven (#2). Both are good! My scoring was better on #1. The little hearts were made with scissors. Little cuts made on about a 45deg angle. More to come on the oven. Right now, I've got a pork shoulder roast in it for pulled port.