Yep - once I started to "presteam" the oven, I realized how fast the pan dried out (well, at least I don't have to remove the pan to crisp the crust with dry heat.)

To be honest, the most effective method I've found to date is to rig a terra cotta pot with a handle, preheat it hanging over the edge of the stone (so the interior heats up too), remove it to load the bread and then count the number of times I spray-mist inside (to gauge the right amount of steam) before I replace it to steam the loaf.

Note: if you soak the inside of the pot with water and insert it cold, you get so much steam that your loaf will look like a pile of mashed potatoes. Really gelatinous ones.

I still presteam and steam the oven just because I don't fix what ain't broke.

I just received an oven insert called "Steam Maker Bread Baker" so that I can do steam for larger loaves; was a little splurge for me (especially with the import tax). If you are interested, I can  let you know how that works out.

Oh yes, BTW, there are folks on this site who contain the steam in their gas ovens by blocking the exit in the back - they say it is safe - but my oven will not ignite this way, and I am too chicken to stick my arm all the way in when it's so hot.

I notice she says, "An oven mitt is essential to keep my pouring hand from getting a steam burn, and a long-spouted watering can is a good idea too."

With the hole-in-bowl idea, the big dangerous poof doesn't happen. The hole drains slowly which makes for a prolonged, steady release of steam.