To steam or not to steam...
That is not the question. But how to steam? Ah, there's the rub (with apologies to the Bard).
As many a home baker, I have struggled with getting enough steam into the oven during the initial bake period. There are many suggestions on the topic in these TFL pages, and I think I have tried them all. I've used lava rocks, pouring water into a hot pan, soaking towels, ice cubes, etc. This past weekend I made two batches of Tartine bread recipe, one of which I used the lava rock method of steaming and the other I used the book's recommended method of a dutch oven. It is pretty clear which worked better (steamwise). The boule has much more bloom and grigne, though not as much as I have seen by other posters here. The oval loaf is much more subdued (although not without its own charm).
The crumb of this bread is exquisite.
What steaming methods work for you?