Hi Mike, saw your link from the BBGA list (I was the original poster on that thread). Bravo on the systematic test!
I assume you have an electric oven? My gas oven vents out the front like crazy so I've never had any luck with any method but covered baking. My new oven will be electric, although it's expensive enough that I will probably be afraid to do any of these steaming methods, so will likely stick with covered baking, ha.
In my experience a cast iron dutch oven can produce a darker, crisper crust than your test loaf, if preheated at high temperatures (at least 450 F) long enough (at least 45 minutes). Keeping the bottom from burning gets tricky, although I've solved that by putting a sheet pan below the DO on the rack just below it -- seems to shield the DO from some of the heat from the oven floor.
Eric
