> in the UK, consumer ovens are available (starting at the low-mid end) with water reservoirs and a steam function. Same here in Norway so I suspect that they

> in the UK, consumer ovens are available (starting at the low-mid end) with water reservoirs and a steam function. Same here in Norway so I suspect that they must be available all over Europe as they are made by companies like AEG, Miele, and so on. They aren't even desperately expensive any more. But I bake a loaf in a cast iron casserole at 250 C in a conventional oven. Lid on for the first half hour, take off the lid and bake for a further 15 minutes. Makes a nice crust.