Steam in a Home Oven

Steam keeps the crust soft for the first part of the bake, so the loaf can rise fully before the crust sets, and it gives the crust its shine. The easiest way is a Dutch oven: bake the loaf covered at 250°C for 20 minutes, then uncover it and bake another 20 to 25. For baguettes or larger loaves, heat a cast iron pan on the bottom rack and pour in a cup of boiling water just after the bread goes in. Close the door fast. Take the pan out after 15 minutes.