method of adding steam
I read somewhere about a method of adding steam where you place an empty pan on the floor of the oven while it is preheating, and when you load the bread on the stone on the top rack, you place a foil pan on the bottom rack with water in it and a small hole in the foil pan that allows water to slowly drip onto the hot pan beneath, creating steam in the oven. However, I can't remember the particulars, and would like to know where it was that I read it. I'm thinking probably someone here could help me! Thanks.