Home Oven Steaming

For longer than I would care to admit, despite using a steam pan on the bottom oven rack I could never get good oven spring, much less a gringne, in our home oven.

Eventually I tried a dutch oven, and things got a lot better.  And then I got into high whole wheat or rye breads, and the oven spring got smaller.

I'm hoping to bake 2 rye loaves for our Thanksgiving hosts, which would be a lot more convenient on a baking stone.  I happened to see an article by Maurizio Leo on steaming baking-with-steam-in-your-home-oven/.  He recommended a stone on the rack above the baking stone, along with the steam pan on the bottom rack.  And, he wrote that Hamelman recommends a spritz 5 minutes into the bake as well.  

I tried the pan, 2 stones, and a spritz Oven Set-Up for Steaming (without the lava rock or towels) and I got this with 66% rye 66% Sourdough Rye Photos.  

I'm sold on this steaming set-up.