Finally some good spring!
I know there are a million posts about techniques on how to get steam in your oven and I feel like I've tried so many of them. I have finally gotten my loaves to have some good spring. This was used with the dutch oven. I haven't gotten anything this good before hand. Now my goal is to achieve this on my baking stone.
On question though. I've tried to place the turkey pan over the loaves and it didn't seem to do much. Do you still put hot water in the oven with this technique?