Hi Paul! If you have access to a baking stone and can steam the oven with a cast iron, go for it! We find this can create a slightly higher rise and crispier crust. Only 1 cup of water or less is necessary to steam the oven. Make sure the stone is nice and hot before loading the bread and don't be afraid to use some parchment for the transferring of the risen dough onto the stone. Happy baking!

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