When you first load a loaf into a hot oven, the crust wants to set almost immediately. If it sets too early, the bread cannot expand and you lose your oven spring. Steam keeps that outer skin soft for the first few minutes so the loaf can push up and open before the crust locks in. That is why a Dutch oven works so well. The lid traps the loaf's own moisture. No lid? A tray of boiling water on the bottom rack or a few ice cubes tossed in at load time will do it. Give it steam for the first ten minutes, then let it dry out and color. ~Henry⭐🔥 https://youtu.be/VdxdlMnZLq8?si=xdxTFYkLYHnH8he0