Hi Agnes, Your method sounds like a good one! The only drawback may be when you get to the point in the bake where you want to finish baking in a dry oven. If the pot doesn't boil dry at the right time and steaming continues, this could result in a dull, rubbery crust (yes, too much steam can be a problem!). You could certainly remove the pan of hot water after 15-20 minutes of baking if there was still water in it, but I'm always reluctant to recommend lifting a heavy frying pan containing boiling water. The trick will be to use the amount of water that will allow for steam to continue for the first 15 minutes or so, and then stop. If you find that your cuts aren't opening up well, this may also be a sign of too much steam. Barb

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