Originally Posted by
emma69
I was taught to toss a handfull of ice cubes into the oven when putting my Italian style breads in there to create steam. Is this what you do, or is there another method?
I am very proud of my method
I use one of those ridged cast iron steak griddles. It's left permanently in the bottom of the oven. Let it get really hot. Bread in first. Quarter of a cup of water onto griddle door slammed shut. Just 5 minutes or so. Bread out and let water evaporate out of oven and reheat. After around 10!minutes bread back in for rest of bake time. Lovely crisp crust.