Avoiding perilous steam
I hope no one's posted about this before, but...
Tired of risking burns to my hands and face using a cast iron skilled and a measuring cup to make steam, I finally struck upon a better method for those of us without recourse to a professional oven: a turkey baster.
I heat up the skillet with the baking stones, pop the bread into the oven, the squirt the water from the baster into the skillet. This keeps hands and face away from steam and lets me get the oven door closed quicker to avoid steam and heat loss.