What is the best way to introduce steam when baking bread? I’ve tried water-soaked volcanic stone (used in grills), and a simple pan of pre-heated water.
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I've tried them all. Honestly, my best results are achieved baking in a cast iron pot with a cover. While I can only bake one shape, the convenience of not having to mess with stones, ice cubes, or steam burns, and the fantastic results make it worthwhile.
moscafj
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