I don't juggle getting baguettes in the oven and throwing boiling water into a pan very gracefully. As a matter of fact you could call it awkward. ;-) And involves a towel over the glass in the door.
Yesterday I decided to try putting the 1 1/4 cup of water in the oven when I started heating it. The extra 1/4 cup to account for whatever evaporated before I put the baguettes in the oven.
Putting the baguettes in was much simpler and very crisp crusts resulted.
Has anyone else experimented with putting water in the stove when it begins heating?
Hope everyone is at the start of a great week!