I used a SS fish steaming pan. It has a rack with handles to place and remove the loaf. roll the dough onto the rack, put rack in preheated pan, add 1C boiling water, cover and bake.
Something like this?
Did you remove it from the pan to finish browning the loaf or did you leave it in steaming the whole time? >giant dumpling<
This sounds like a good way to steam a pumpernickel bread.