Dutch oven help
First forum addition seeing as I am a new member.
First of all, thanks for the website and all the information everyone has provided. Secondly, I am baking through Artisan Breads everyday and today is the first time I attempt to bake my bread inside a cast-iron dutch oven. This may seem like a dumb question, but I will be baking the bread with the lid on. Since the lid is on, I am assuming I do not need to create steam since it will not get to the dough anyway.
Is this a correct assumption?
All help is greatly appreciated.
PS- I will post pictures of my bread as soon as it comes out. Cheers