Hi Brian, because this dough has such a high hydration it doesn't seem to need the same kind of steam injection as other artisan breads. The loaves themselves give off enough moisture to allow for full expansion, and adding more moisture to the bake might actually weigh down these delicate loaves. You could certainly try substituting a little whole wheat or rye flour to the dough, but you're correct that this is likely to lead to a slightly denser result. 

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