Experimenting today with the technique posted by @Syzygies for generating steam in the KK for bread baking. Specifically, heat soaking with a 16" cast iron skillet with two spools of heavy chain (total weight around 30 lbs), and then introducing 350g of ice to generate steam in the initial stages of bread baking. Doing this with a sourdough boule -- 78% hydration with 30% whole wheat flour (bread flour for the rest).  Here is the pan with chains on the lower rack: Closed down the