What a great article! I too love the running commentary. It is extremely important to me to have the most minute details so I know I'm on track. I have a wonderful cast iron Dutch oven, but if I wanted to steam the entire oven using a different pan, say to make baguettes, how would I do this? Would I use a pie pan - is it big enough? Would I put boiling water in it to start or use room temp water to begin with? Would I put it in the oven several minutes before the bread goes in so the steam has already been created or put it in when the bread goes in? So many questions! I have never been clear with this steam stuff. Thanks for the help!

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