An inclusive steaming system for baking dough and method of baking bread enhances the baking of baguettes by providing an elongated baking container is preheatable to high heat prior to receiving dough. A water-capture platform positions in the cavity of baking container, in a parallel, spaced-apart relationship with bottom wall of baking container. The water-capture platform forms a depression that captures melted ice water. When heated, the water-capture platform generates steam in cavity of baking container from melted ice droplets. A perforated baking panel positions in the cavity of baking container, in an elevated relationship from water-capture platform. The baking panel forms a middle ice trough for ice, and a pair of outer dough troughs for receiving elongated dough. As baking container is heated, steam is generated Spacing and perforation in baking panel provides optimal environment for steam circulation around the dough, creating a crunchy outer crust and chewy crumb.
