baguettes in gas oven

I don't have a steam oven, just a gas convection one.

I've found that my rustic German-style breads get better crust when I bake them according the method from a NY Times article, in a covered casserole to keep the steam in, but that won't help in an attempt to bake baguettes.

A pan of water on the oven floor can help in an electric oven, but I have found it to make no discernible difference in a gas oven, due to the hot gases being vented all the time.

Has anyone had success baking baguettes with a nice crispy/crunchy crust in a gas oven?

Thanks