Variations on steam
Whenever I've wanted to add steam to my oven, I've put a cast iron pan in on a low rack and added boiling water to it just after I put the dough in.
I've seen some small variations on this, and wondered if there are any real evaluations that compare them:
-- boiling water vs room temp
-- ice vs water
-- ice in advance, to give more time for steam to spread through the oven--yes, steam would be lost when the oven is opened to put the dough in, but perhaps there's still higher levels of steam than otherwise?
Anyone aware of actual comparisons?