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The answer provided by mrwienerdogmrwienerdog is true, but short on details.

  1. Heat oven to at least 500 degrees F, ideally with a pizza stone inside. Also inside should be a thick metal pan that can handle having water poured into it. Carefully position shaped, proofed bread on a pizza peel or unrimmed baking pan that is generously dusted with corn meal.
  2. Heat 1 c. water to near boiling.
  3. When your oven is heated, open oven and slide bread onto stone (or place the baking pan on the rack if you don't have a stone). Add 1 c. water to the metal pan that you heated in the oven.
  4. Open the oven after 30 seconds. Mist the sides of your oven (being careful to avoid the glass pane, which may shatter if in contact with cold water when hot). Do this twice more. Then lower your baking temperature to the prescribed temperature.

This amount of water should be the correct amount to promote the critical early steam without steaming your bread for the entire baking time.

The answer provided by mrwienerdog is true, but short on details.

  1. Heat oven to at least 500 degrees F, ideally with a pizza stone inside. Also inside should be a thick metal pan that can handle having water poured into it. Carefully position shaped, proofed bread on a pizza peel or unrimmed baking pan that is generously dusted with corn meal.
  2. Heat 1 c. water to near boiling.
  3. When your oven is heated, open oven and slide bread onto stone (or place the baking pan on the rack if you don't have a stone). Add 1 c. water to the metal pan that you heated in the oven.
  4. Open the oven after 30 seconds. Mist the sides of your oven (being careful to avoid the glass pane, which may shatter if in contact with cold water when hot). Do this twice more. Then lower your baking temperature to the prescribed temperature.

This amount of water should be the correct amount to promote the critical early steam without steaming your bread for the entire baking time.

The answer provided by mrwienerdog is true, but short on details.

  1. Heat oven to at least 500 degrees F, ideally with a pizza stone inside. Also inside should be a thick metal pan that can handle having water poured into it. Carefully position shaped, proofed bread on a pizza peel or unrimmed baking pan that is generously dusted with corn meal.
  2. Heat 1 c. water to near boiling.
  3. When your oven is heated, open oven and slide bread onto stone (or place the baking pan on the rack if you don't have a stone). Add 1 c. water to the metal pan that you heated in the oven.
  4. Open the oven after 30 seconds. Mist the sides of your oven (being careful to avoid the glass pane, which may shatter if in contact with cold water when hot). Do this twice more. Then lower your baking temperature to the prescribed temperature.

This amount of water should be the correct amount to promote the critical early steam without steaming your bread for the entire baking time.

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The answer provided by mrwienerdog is true, but short on details.

  1. Heat oven to at least 500 degrees F, ideally with a pizza stone inside. Also inside should be a thick metal pan that can handle having water poured into it. Carefully position shaped, proofed bread on a pizza peel or unrimmed baking pan that is generously dusted with corn meal.
  2. Heat 1 c. water to near boiling.
  3. When your oven is heated, open oven and slide bread onto stone (or place the baking pan on the rack if you don't have a stone). Add 1 c. water to the metal pan that you heated in the oven.
  4. Open the oven after 30 seconds. Mist the sides of your oven (being careful to avoid the glass pane, which may shatter if in contact with cold water when hot). Do this twice more. Then lower your baking temperature to the prescribed temperature.

This amount of water should be the correct amount to promote the critical early steam without steaming your bread for the entire baking time.