crispiest crust yet
Thinking about baking with a cover and steam injection, but I don't have that equipment. I put my baking stone on the top shelf of the oven, slightly over 3" down from the top element of the oven. My pan o' rocks for steam was on a middle rack. I misted the baguettes before they went in the oven and then baked with steam at 515 for 10 minutes and another 12 after removing the rock pan. Far and away the crispiest crust I've gotten yet.
I think that the steam congregates at the top of the oven (heat rises and all that) so maybe it's emulating the bake-under-a-cover-with-steam-injection technique. My oven is electric but doesn't use the top element to maintain heat, only to achieve the initial setting, then it's just the lower element so there was no broiling of the tops.
Anyway, my bread has always been nice and crisp right out of the oven, but within an hour or so that crispness disappeared. This time it's still crispy the next morning. Very different.