if you'll be keeping future loaves warm in the oven, you can help keep the crust from drying out by wrapping it tightly in foil.
bread storage is always problematic. if you keep it in something air-permeable, it dries out. if you keep it in something impermeable, you lose the crispyness of the crust, but at least it remains fairly moist.
i don't know about the steamer approach. i think the very outside of the crust could get quite soggy. i'd either try licia's approach or wrap the loaf in a moistened tea towel, wrap it in foil, and place in a hot oven for 5 or 10 minutes or so. this is like what chausiubao suggests, but not so aggressive.