Seems the ice cube idea is a no-go.
Alternative plan B - preheating the oven:
Does anyone heat their oven to 50F/10C (plus or minus) above the baking
temperature prior to putting the bread in the oven, spritzing, etc. and
then immediately lowering the heat to the normal baking temperature? Seems
like the heat loss might bring the oven to the right baking temperature so
that the dough would be in the oven at the right temperature the entire
time -- and by resetting the oven from the higher temperature to the baking
temperature immediately, the oven would tend to stay there.
"Richard L Walker"<rlwalker2@cox.net>
Pensacola, FL 32504-7726 USA