I use a 4 qt. cast iron Stansport Dutch Oven, $30 from Amazon for boule shapes and the pizza stone/dome method for all others. With the stone/dome, I find there is enough moisture captured without having to use the very creative use of a steam source under the overhanging lip of the bowl. One trick I saw elsewhere is to put the proofed loaf (I do it overnight in the refrigerator) on a piece of parchment and lower that into the DO. Since I pre-heat to 500 degress, that makes it safer when putting the loaf in the DO. It also makes it easier to take out, once baking is finished. If I need to put the bread back in the oven to finish baking, e.g. get to 205 internal degrees, I put it on the pizza stone or rack. When it is finished, I let it cool in the oven, which is turned off and the door left ajar. That helps make the crust crunchier.

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