Open Bake 

Open Bake or Dutch Oven
If you are wondering whether to invest in a baking steel or a Dutch oven, here is the video for you. I am also talking about the use of a steam oven. But this open-bake method works with a standard oven as well.
If you have seen my videos, you know I use a cast iron Dutch oven. A Dutch oven generates and captures the steam from the dough, so you do not need to create extra steam. So, I bake at 240°C/465°F for 20- 25 mins on the Bread Baking setting (My oven has this setting, which is convection with additional heat from the bottom element) and 230°C/450°F without the lid for 15 minutes.
I am using a full steam oven. But it is a domestic oven and it does not seal the steam. I need to modify the setting to suit the open bake. Because the steam evaporates too quickly if
1. the temperature is too high
2. it is on the convection setting. The fan will blow out the steam.
So,
I preheated the oven and the baking steel at 250°C /480°F. After making sure that the baking steel had reached the temperature, I lowered the oven to 220°C/425°F and turned on the high steam. I also added a container filled with boiling water.
Once the steam has been released (it takes time for the water to boil), I put the inverted oven tray just above the dough. I prepared the tray by spraying some water. By inserting the tray, it makes the space more confined and prevents the steam from dispersing too quickly.
I lodged the dough and sprayed water into the cavity.
After 20 minutes, I turned off the steam. I took out the boiling water and the tray as well. I then changed the oven setting to Bread Baking at 220°C/425°F. This dries out and finishes the bread in 20 minutes.
So, in short, I do prefer using my pan. It is a lot simpler as you can see. And for beginners, it is much easier. But, if you think you will bake a lot of long baguettes and pizza, you might like to get a baking steel.
I hope this helps.