Getting steam in a home oven

Bakery crust needs steam in the first minutes, and most home ovens let it escape. A few tricks help a lot.

A heavy pot with a lid is the easiest solution: the dough creates its own steam inside. I remove the lid after twenty minutes to let the crust colour.

Without a pot, a tray of boiling water on the bottom shelf works reasonably well. Just be careful with the glass door when you pour.