Dutch Oven/Combo Cooker vs. Baking Stone
I originally started on a baking stone, then switched to a dutch oven, then went back to the baking stone after my bread class. In the class he taught us to spray down the bread every minute for the first 10 minutes with a fine mist spray bottle. Now I'm going back to a "Combo cooker" (effectively a cast iron dutch oven).
Apparently a dutch oven keeps the moisture in. I've seen many baking shows where they throw a cup of warm water onto a metal roasting pan underneath the stone to provide steam, but the chef in my baking class scoffed at this idea. What are your experiences with keeping the bread moist?