Hi Kye, great article. One question: I find that preheating both the top and bottom of my cast iron combo pot leads to overbrowned bottoms on my loaves, so I have been preheating the top for an hour, and the bottom I throw in only for a couple of minutes while I remove the bread from its brotform and flour/score the top. After 25 min or so I take the bread out completely and finish it on the bare rack. Do you think this method significantly affects the amount of steam produced? (My bread turns out lovely and has great oven spring, so I'm not sure it makes a difference...just wondering)

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