Bread, cakes, and cookies were baked in direct- and indirect-gas fired, foodservice style convection ovens. Oven humidity was varied by including different numbers of perlite and water dummy loads during baking. Oven, product, and dummy temperatures were continuously recorded during baking, as was oven humidity. The properties of the finished baked foods were measured. Increased oven humidity resulted in products with higher yield, greater volume or spread, lighter color, and reduced firmness.