How long should dough be steamed in the oven? In his book, BREAD, Jeffrey Hammelman states, "From 4-6 seconds of steam is ample." (p. 100) in 460 degree oven. In stark contrast, in BREAD BAKING, Daniel DiMuzio states, "The quality of the crust in hearth loaves in enhanced by exposing the loaves to steam for the first 5 - 10 minutes of baking." (p. 130)
That's a huge difference. Any reasons for this disparity?