After viewing Dom's informative video, I thought that the home bakers here might be interested in an alternate means of steaming that I have found to be quite efficient. A video of the technique can be seen here:
http://www.breadcetera.com/?p=85
http://www.breadcetera.com/?p=85
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Elizabeth David refers to it in her Bread book and calls it a "cloche". She suggests a terracotta flowerpot (thoroughly cleaned), but I couldn't find one that was wide enough & still able fit inside the oven!
TP