Ed, thanks for posting that the book help you and your wife a lot. I was going to start a new thread but didn't want to clutter up the forum, so I posted here.
David, you will enjoy the book. It is great in it's simpliscity.
I just wanted to add that I'm no baker. A struggling pizza maker at best with next to zero baking experience. Wanted to let others know that this book is not just for professionals. It is well written, concise, and simple enough for beginners. I was able to employ skills I've learned from this forum and pizza making when using this book, such as dividing a recipe, calculating % of yeast, making adjustments to the yeast and hydration ratio, etc. I would say pizza dough is generally handled the same way bread is so techniques can be used interchangeably.
Thx Matt. TBH with you, I have been envious of the bread boule you posted recently for some time now. I can see the crumb clear as day in my head.
Here's how I steamed my home oven. There may be other techniques out there. I preheat the oven for 40m-1hour with an empty pan at the bottom of the oven. The pan can be directly under the stone or to the side. To the side is better I think. About 3m before I want to load the bread, I take about 2 (1/2 cups) of water and microwave them for about 2 mins so that they are hot. You can boil water here if you want. Right before loading the bread, I pour one of the cups into the hot pan and shut the door. Let it steam for 20-30seconds or so. Then open the door, load the bread and pour the 2nd 1/2 cup of water. Shut the door and bake until there is some browness to the top of the loaves (7min?), then vent the door.
I think next time, I will proof in a moist chamber or proof longer and then just add the steam righ after I load the bread. So that's only 1 round of steam.