OK Bob, here goes. I leave my baking stone in the oven most of the time,
removing it when the task at hand does not require its' use. It is a
convenient place to store the stone but I will concede that it is not
necessary to use a stone when baking on a sheet or pan. I do use a steam
pan, one of heavy gauge stainless steel. It is a half pan (hotel pan) but
only about 1 inch deep. It is heavy enough to create steam and I use a
bulb syringe, similar to a turkey baster, to introduce the water to the pan
just after I put the loaves in the oven. The steam lasts long enough to
promote adequate oven spring then dissipates. Usually I open the oven at
about 20 minutes to rotate the loaves and there is still steam. By 20
minutes it has done the job and is no longer necessary.
This works for me in my oven. So, shall we meet just north of the old feed
store and it will be baguettes at ten paces. We will tear and share with
the innocent bystanders and the best loaf will win.
I enjoy your input to this forum. So, bake on.
Pop