Hi Maria, generally when adding steam you want moisture to be present during the initial "oven spring" period, when the loaf is rising rapidly (usually the first 15-20 minutes). Once the yeast dies at 140F and the loaf sets, then steam is no longer necessary and it's best to finish the bake in a dry environment. I would check the settings on your oven, but if what you did worked well, then it makes sense to stick with it!  

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