I am using a crude but effective method for producing steam during the first phase of baking sourdough. The steam is enough to fog my glasses when opening the oven door, so it seems adequate and I get pretty impressive spring in the loaves. But it made me wonder if I am producing enough steam to leave off the cover of the Dutch oven during first twenty minutes? How does steam penetrate a Dutch oven with the lid on? Seems to me like it doesn't. Do any of you bake sourdough in a Dutch oven without the cover?