To get steam, I preheat a roasting pan on lowest rack. Immediately after placing the dough into the oven I add boiling water to the roasting pan and close the door quickly! It provides a generous amount of steam for the first part of baking. I also give my loaf a fine spritz of water to just moisten. I also preheat (don't forget to turn it down once the loaves are in!) my oven 25 degrees hotter because I know opening the door, sliding dough onto a stone and adding water, or removing & replacing a dutch oven sucks out the heat. Making sure my loaves had the right temp for oven spring and high moisture improved the crust on my Italian and French loaves tremendously.

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