I recently tried some suggestions on the forum for burst improvement by using a foil pan to cover loaves. I'd heard of this before as well as the science behind it (apparently more steam is trapped which prevents the crust from forming too soon) and so, promptly went out and purchased a large foil pan. The results did indeed help and I began to see much more expansion (see attached) but still would like to have even more expansion. It seems I usually get about 2-3 bursts out of 5. I start baking at 550 degrees knowing that some heat is lost with a domestic oven when opening the door and prepping everying. I do put a ceramic pot on the oven floor and fill it with water and, also spritz the walls and throw a little water on the oven floor but that seems to just produce a quick cloud that vents out immediately. Any ideas on how to really aid this initial expansion? I'm pretty happy with results at this point and just wondering if anyone can provide other tips. Ps as for scoring I do score at a shallow angle never really deep. Dough hydration is usually between 70-75%. Tia !