I have 3 bread books: RLB's 'Bread Bible', Leader's 'Local Breads' and PR's 'Whole Grain' book.  In Bread Bible and Local Breads the authors recommend obtaining steam by using ice whereas PR says that's old school and that hot water should be used instead.  Is there a difference in the outcome of ice versus hot water and if so, what's the difference in effect?

 Fiona