Hi Brendan, a little humidity in the oven prior to baking isn't a bad idea, because this will help ensure that the surface of your bread remains moist during the oven spring period (the first 10-15 minutes of baking, during which the loaf rapidly expands). However, once the yeast dies at 140F, the loaf won't expand any further. This is the point in a professional steam injected oven when the steam is vented and the bread continues baking in a dry oven. Surprisingly, moisture throughout the baking process tends to result in a thick, dull, rubbery crust that almost looks like it hasn't had the benefit of steam at all. So ideally you're aiming for moisture during the initial 15-20 minutes of baking, and then a dry finish. I'm always reluctant to advise removing a pot of boiling water in the middle of baking (which sounds dangerous to me), so I prefer a method that allows the steam to dissipate naturally. Dutch ovens are another great option, since the lid will contain the moisture given off by the bread during baking, and all you have to do is take the lid off about halfway through the bake. 

Barb

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