I use a pretty deep dutch over, and it's really the key to getting a nice crumb. Since home ovens aren't steam ovens, it helps to use a small (but big enough) c

I use a pretty deep dutch over, and it's really the key to getting a nice crumb. Since home ovens aren't steam ovens, it helps to use a small (but big enough) chamber to let the loaf steam for the first half of the bake. I've also seen people use an "inverted" dutch oven or buy a bespoke cloche for the purpose.