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Uploaded on Mar 15, 2009
This video from http://www.breadtechnique.com describes the various ways to get moisture to the dough when you are baking an artisan loaf of bread on a baking stone. I doubt you'll get more steam than the featured lava rock method. There is a reference in the video to a cracked oven story - read about that at http://spaghettipie.wordpress.com/200...