I just wanted to had my enhancement to your Method #3 above. I've been baking levain with the same starter for about 12 years now. The problem with most home ovens is that they vent steam no matter which method you use to create it. (I've even tried duct taping the vents closed to prevent this -- it shorts out the fuse, BTW.) To beat this I currently put the loaf on pre-heated oversize baking stone which I cover with a pre-heated, inverted, full-size stainless steel buffet pan (20" x 12" x 6"). For steam creation I use a cast iron "grill humidifier," a rectangular trough that measures 12" x 2" x2," pre-heated and filled with rocks (think sauna), into which I pour about a quarter cup of near-boiling water before loading the bread. The inverted buffet pan retains the steam which is created in great quantity by the rocks in the cast iron container. I remove the buffet pan and rocks after about 30 minutes for a 40-45 minute bake. Works better than any other method I've used to date.

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