I recently learned of a pan called a Baparoma steam pan. The company is out of business and the pans can only be found for sale used. I scored one recently on Ebay, pricey. It was $80, but I've been pursuing crusty baguettes for too long not to get it. It's a historical artifact to me.
It's a simple idea. Two tablespoons of water in the bottom (far left pan, 15 ml center, 7 mL on either side), the middle pan goes on top of that, the baguette sits in the middle of the second pan and the lid goes on while the loaf proofs. Uncover, dock the loaf, cover and place the assembly into a 425F oven for 20 minutes, then take off the cap and let it cook another 10-12 minutes, remove and crackly, shiny goodness. A near flawless baguette. Superior volume, crackly razor-sharp crust, lovely taste.
PS I learned of this at The Fresh Loaf, one of the best bread baking forums I've ever read. I think mostly home bakers, but pretty darn skilled bakers and nice people.
Was it worth the $80? To me? Knowing the result, I'd have paid 10X that. Now I need to crack it and figure out a home oven workaround.