I am working my way through Stan Ginsberg's "The Rye Baker". Many if not most recipes are done in a steam environment. I'm wondering if I can avoid the hot water pan in the oven by using the Dutch Oven method of steam retention. I've used that method successfully for wheat breads.
short answer -- yes
long answer -- I don't own the book, but I have made many recipes from The Rye Baker site and from descriptions of book formulae people have posted on this site and my dutch oven has worked just fine.
Rob