So, vince,

Can you achieve similar results as the second photo at home? That is
what I'd like to get to...if it is possible...I haven't yet tried
covering with foil...I don't have a pot long enough...I could try my
roasting pan....and make a shorter, stouter loaf. I have used the NY
no-knead type method baking in a smaller Le Creuset pot for a round
loaf. How much would I need to seal the foil to the pan or would it
work (and still keep enough steam in) on the cookie/baking low sided
pan on which I've been currently using to bake loaves?

Do you keep the temp in the the higher range the whole baking time (at
home)?

Lucy