On Tue, 18 Oct 2016 12:05:24 -0400, Gary > wrote:

>Nancy2 wrote:
>>
>> I thought all oven glass nowadays was tempered....I can't imagine it breaking
>> if hit by water. The recipe must be old. I certainly can imagine/envision making
>> the bread, but the towel thing seems ludicrous to me. Am I alone in this?
>>
>> N.
>
>IMO, all hot glass is susceptible to breaking with cooler water poured
>on. A severe temp change will break many things. If you've ever used a
>kiln for ceramics, leave door closed until the kiln cools off
>completely.
>
>All that recipe had to do was put the water in the pan *before* heating
>up the oven. No problem then.
>
>No worries with my oven - no glass front.

I have always used a cast iron pan that I bought especially for this
purpose. I put the pan in the oven and then pre-heat the oven. I put
the tea kettle on the stove and boil water. I put the bread dough in
the oven and pour the boiling water into the pan and close the oven
door. I get a flash of 'steam' that boils off the water within a time
frame of about 8 or so minutes -- that is the optimum time for
allowing the bread skin to expand without interfering with good
browning.
Janet US