I have read several places to put a pan on the bottom shelf of the
oven and either put ice cubes or water in it. When I do so, I never
seem to get much steam and many times the water is still there after
the bread is done.
I usually use a small cast iron skillet, about 7.5 inches in diameter
and about 1.5 inches deep. I put about 1 cup of water in it. There
is a lot of steam when the water hits but of course none of that goes
in the oven since the door is open.
I once tried using a quarter sheet pan, and the water did evaporate,
but the pan turned black and created odors that even got into the
bread. It seems that a larger surface pan will work better. Perhaps
the broiler pan might work?
Does anyone have any thoughts, comments, suggestions?
Steve