To Steam or Not to Steam...
Creating a steamy environment for bread while it's baking renders a crust that is crisp while allowing the dough to really rise to it's full potential because the crust didn't dry out immediately upon being placed in the intense heat of the oven.
There are a couple of straight forward methods for delivering steam while baking bread.
Using a spray bottle to stream water
This is my go to method. Because I have cats there are always spray bottles around to chastise cat with so I usually just grab one and use it to add steam to the oven. With the oven pre-heated along with a baking stone if using one, put your bread into the oven and with the oven door open just about two inches, spray using the stream option on the head of the sprayer. Spray six to eight times on each side of the bread. Don't hit the light cover or the baking stone (if using) to keep from shattering. I aim for the lower part of the oven and off to the sides.
Using a pan of water on the bottom of a gas oven or the bottom most shelf placement for an electric oven where the heating element is on the bottom of the oven.
Place cast iron skillet or a baking pan with sides of at least 2 inches into the oven. When I use this method I put the pan in once the oven has pre-heated and about five minutes before I put in the bread dough.
Steam is not used when we want a soft buttery crust. Sandwich bread and soft potato rolls come to mind.