One of the tricks popularized by Jim Lahey’s no-knead bread recipe is using a Dutch oven to bake the bread. The Dutch oven harnesses the moisture in the dough to create a steamy environment. This allows the dough to rise rather than toast immediately. Commercial bread ovens (and some high-end home ovens) have steam injection systems that serve the same purpose. A Dutch oven is a lot cheaper, of course.
The trick is to get a loose and wet dough into a 500ºF Dutch oven without either burning yourself or smacking the loaf against the side of the pot. Some people first transfer the dough to parchment paper and then transfer that to the Dutch oven, (See Eric of GardenforkTV explain this method). Two years ago I finally broke down and bought a Lodge Combo cooker:
To bake bread in it, you use it upside-down. The dough goes into the frying pan part and the pot goes on top. In order to get an evenly baked crust in our old oven I’ve got to turn the pot periodically in the last part of the bake. And that’s the problem. The handles make that difficult. It’s not a big deal (I can twist the loaf in the pot), but I’ve concluded that I would have been better off buying the Lodge casserole pot pictured at the top of this post since there’s no long handles.
Incidentally, trying to steam a home oven by spraying the inside with water or throwing in a wet towel does not work as well, in my opinion, since a lot of that moisture is lost out the vent.