Originally Posted by Ea
Beppe's sugggestion is the simplest way of trying to replicate using steam in an oven. Another way to do it, is to use a mister to moisten the bread/rolls right before they go into a hot! oven. I'm not aware that using salt water should make an important difference.
Mastering the Art of French Cooking, vol. 2, has a very nice section on using steam in a home oven. It basically involves heating up ceramic stones and then putting water on them to create the steam.
baking911.com is best site on baking that I know of*, and here's: how to get a thick and chewy "crusty" crust
*it does not only tell you how, but also why |