So can you see that the sealed line actually pressed on the bread skin? It will not work this way, so I still have one end opened bread.
I tried one more time, with two pieces of bread, but once the sealed line pressed on the bread skin, the part will not be sealed.
So after two more tests, I think can more or less conclude that the bread need not be steam soft before it can be sealed.
Also, I will be using a new oven for future bakes. The old one is working but my mother who has shifted further away from me (used to be next block) wanted the oven back to do occasional baking, so she asked me to get a new one. With the limited tabletop space, I do not have much choices and thus settled for the below.
The salesman says this is the latest model, has double layer glass door for better heat retention, with light (a must for me) and got self clean wall. However, I am not very happy with the wall that has coating that will come off.
See, even before I use, the coating is already off a little. I wonder if there will be any problem with heating up this chemical coated wall... but I really have not much choice due the the space limit. I hope to start baking soon.