I have been trying to find something to use as a lid to steam my loaves under. The problem is most roasting pans are either to short, to shallow or too long. About the only solution I can find that's affordable, is an aluminium roasting pan with a lid. The pan is too long to just put it over the loaf, it would hang over the edge of the stone and so steam would escape. But it might work if I put the loaf inside the pan and then removed the lid after 15 mins.
So my question is, would Iose as much by not baking directly on the stone as I would gain by having better steaming?