Hi Hannah, I have found that violent sizzling and steaming is actually what you're looking for with this method, and using cooler water does tend to inhibit the intial burst of steam that is optimum. However, I totally understand your concerns, and this approach certainly isn't for everyone! If you do decide to add steam in this way, I always recommend wearing good oven mitts, covering the oven window with a dish towel before pouring the boiling water, and using a cast iron pan that is not one you treasure, since the finish certainly won't benefit from this kind of usage. For a less scary method, I'm a big fan of using a Dutch oven for baking my artisan loaves. This method works great, and all you have to do is remember to take the lid off about half way through the bake! 

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