Adding water during bread baking

Puggles

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Adding water to preheated vessel during baking bread helps create steam to make for a more crispy crust, does that work all the time? My Sourdough needs a more crispy crust and that is the only thing I know that helps. When it's cooled, it's more "leathery" and I want it to, if anything get drier and more crispy/crusty.
 
Actually adding water creating steam keeps the surface of your bread moist allowing for a maximum rise in the oven. A preheated small cast iron pan or similar container under the bread is best and adding water to it after loading the bread in the oven and closing the door quickly and in an oven around the 450 mark. It's a dry oven after the initial rise that give you a crusty bread and the kneading and fermentation time that gives maximum results and a good aggressive score. Of course a stone or cast iron pan for the bread will retain heat the most.
 
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