I've had success before with bread, but the last two attempts ( with different recipes) where I tried to use steam, yielded bread that didn't brown, and the outer texture was like glue even after a full bake. The loaves were rock hard, one pulled the finish off the pan trying to get it off. This happened when I added water to a cast iron pan just before baking, and also when I sprinkled water around the pan and covered it. I thought at first that I used too much water, but it happened with both methods. I'm afraid to waste more flour now. Any idea what happened?

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