Steam can do Wonders!
Reading through SylviaH's long blog (Oven-Steaming My New Favorite Way) I decided that I have to give this steaming technique a try.
I always felt uncomfortable with spraying my hot oven and I don't know how many times I burnt myself in pouring water on the hot bottom. Even though it is still working I believe I've done a lot of damage to the oven and this is probably also the source of all the issues I have with it not holding the temperature correctly.
Like others I was pretty amazed with the result!
The oven spring was so strong that I had blow-outs in my baguettes.
I don't think this happened because of poor shaping. (I'm Sinclair trained! The Back Home Bakery) On the other hand it shows nicely how big irregular holes in the crumb are created and that scoring plays a big role.
Of course a very strong sourdough starter is very helpful too!!