Steaming in oven
I have tried many way of getting steam into the oven to maximize loaf expansion, but the latest method tried is by far the best. I slide the loaf onto a hot stone set just above the lower heating element and then immediately cover the loaf with a dome shaped steel bowl. I even have a device inside the dome to hold a wet paper towel for additional hydration, but I doubt that this is even necessary (more tests). I do not peek for 20-25 minutes then remove the dome. Expansion is fantastic. Loaf is finished off with no cover, and browns nicely. This certainly beats the (to me) dangerous and awkward method of dealing with a heated cast iron pot and lid and risking a trip to the burn center. Anyone ever tyr this?