Hi Happy Baker, some people use ice, thinking that this will provide a more prolonged steaming process. Since you really only want steam during the first 15-20 minutes of baking time, I've found the method that works best for me is to bake on a hot stone, covering the loaf with a large metal bowl for the first 15-20 minutes of the baking time. Place the bowl over the loaf, with the front of the bowl overhanging the stone a bit. To add steam, place a preheated cast iron frying pan on the shelf below the stone, and once the loaf is loaded and the bowl is in place, pour 1/2 cup of bowling water into the frying pan in such a way that it vents directly into the bowl. Be sure to wear good oven mitts to avoid a steam burn! This method, along with baking in a Dutch oven, is illustrated in our Artisan Sourdough Bread Tips post. Barb@KAF

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