Thanks for the details. I have a question: why ice rather than a pan of water? Some background: I'd really like the crackly crust of the good baguettes in Paris, & understand the result comes from steam. I've toyed with a few approaches (covered pot, spritzing the loaves, spritzing the oven). I'm tempted to get a steam oven, but can't quite justify it. I've seen the ice idea around & wondered what the reasoning is. Thanks, happy baker

• Reply