Expanding on Susan's "magic bowl", Which worked well enough on its own, I tried cook top steaming this round loaf, and though it is overbaked, the crust was even better, and more crackled with this method, than capturing moisture from the bread alone. I steamed the loaf through a perforated pan, over steaming water, with the glass bowl over the almost completely proofed loaf. After about five minutes, I popped the pan, loaf and bowl into the oven. I think I will have to tweak this a bit, but the idea seems to work pretty well. I can't remember the oven temp. (i think it was 450F) nor how long before the bowl was removed. I never thought I would need notes, but that is the way to go in future tries. The dull crusted loaf, just went along for a free ride, and was captive to a higher temp. than it really needed. The crumb is quite dense. Perhaps more proof time? Please share your comments. I look forward to your views.  Thanks,  Ray