Chris, I don't know the options you have for steaming, but you want the initial part of the bake to be steamy (for the first 15 minutes or so), and the final part of the bake dry. If you can fill your oven with steam after you load the bread and then release the steam after 15 minutes, this should work well. It may take a bit of playing around with the timing/amount of steam to get it just right, but that's part of the fun! Barb@KAF

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