Hi Damian, you generally don't have to add water for steam when baking in a closed Dutch oven. The beauty of baking in a Dutch oven is that the lid traps the moisture that the loaf itself gives off during the initial "oven spring" period. Once the loaf has risen completely and the yeast has died (about halfway through the bake), the lid is removed so the bread can finish baking in a dry oven. 

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