Just saw this on the WS site. Someone said they were told that baking artisan bread in a doufeu oven replicated the crust that you needed a high steam oven for before. They tried it and it worked. They didn't mention if they used the ice though, or the no knead recipe.. Not sure what they meant about leaving it covered for 20 minutes. Doesn't the bread bake covered most of the time time? There's a photo of the finished boule if you want to look.