I have a friend who took some cooking classes in France--her bread class instructor told the class to just throw two or three ice cubes to the bottom or floor of her oven for the moisture and steam for crusty breads--been doing that now for years and it works great. I'm such a klutz I'd probably spill the water or get burned trying to pour it into the pan...Ice cubes do the trick and are real quick and easy so you can get the door closed real fast! Joni, some oven manufacturers don't recommend the ice cubes thing - they say it may warp the oven's floor. That's why I don't advise it here, but everyone's certainly welcome to try in their own oven - glad it's worked for you. You can also throw ice cubes into a cast iron pot or frying pan that you've had heating in the oven. - PJH

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