Method Of Bread Making

Steam during bread baking: my idea a valid method?

I've been doing some reading up on bread making, and I have often seen tips for improving the softness of the bread and the crispness of the crust. The best tip I've found is to add steam during the baking process, and there are many ways to do it. All of the ones I've found have involved pouring water in one fashion or another on something hot inside the oven to get it to steam instantly, but that poses a dangerous risk to your safety and the ovens structure. I was wondering, rather than pouring cool water on something hot inside the oven, why not just add a cool dish of water in as it preheats and refill it when you put the bread in (before all the water inside has evaporated away), to give the oven a moist environment during baking without the danger?


tl;dr

Bread making - methods to get nice crust are dangerous, why not add cool pan of water right at the start?

if you cant manage something as simple as pouring water, what makes you think you have any need to bake?

Baking Bread using the Crust Method by Richard Bertinet


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