Steam for baguettes
For most of my bakes I use clay bakers and am able to cover the loaves for part of the bake trapping moisture for steam, but when I try baguettes (I do mean try.), I have no way of covering the loaves. I put a pan on a rack below the loaves and add hot water after I put the the loaves in the oven, but I wonder if that will produce adequate steam. Does anyone have a better method?
Since I'm emulating what I do with my clay bakers where I remove the lids part way through the bake, I take the pan of water out of the oven about half way through the bake. Should I leave it longer? Should I leave it in for the whole bake?
Thank you for any suggestions -- baguette challenged here.