Two thoughts about introducing steam in the oven with a pan. First, ALWAYS cover the glass in the oven door before pouring water into the pan. One drop of water on the 480 degree glass in the oven door will crack it. I learned the hard way. Second, I am pretty sure that putting the pan UNDER the stone causes a problem. As the vapor droplets hit the stone, they suck the heat out of the baking stone. Experimenting, I tried it once and was shocked when the bread was still at 150 F after 30 minutes. I always have the pan ABOVE the bread, pour half a cup of hot water in it and and spray more water into the oven before I shut the door.

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