Bread-Bakers v105.n017.2

Now we're up to 4 cents after I add my two...I'm quite happy with my 
approach, which is very similar to Roxanne's without the stones.

I just have a cast iron pan that I heat up in the oven along with the pizza 
stone (the pan is dedicated for just this purpose because it gets more and 
more rusty with each use). I boil a cup of water and toss it in the pan 
immediately after inserting the bread. It seems to work fine for me and 
saves me the trouble of moving a hot pan from the stovetop to the oven.

Allen

PS: If I had a convection oven, I would turn it to that mode during the 
last ten minutes to dry out the crust...