Thinking about baking with a cover and steam injection, but I don't have that equipment. I put my baking stone on the top shelf of the oven, slightly over 3" down from the top element of the oven. My pan o' rocks for steam was on a middle rack. I misted the baguettes before they went in the oven and then baked with steam at 515 for 10 minutes and another 12 after removing the rock pan. Far and away the crispiest crust I've gotten yet.