I would disagree with those who think a pan of water does not produce
enough steam to be worthwhile. I had an oven with a very tight seal and
when I had a pan of water on the bottom rack, enough steam would be
produced to run in rivulets down the glass on the door.
I have spritzed, but think it is too short-lived to be of much help. I do
sometimes thoroughly wet the outside of the loaf just before putting into
the oven. I do that with my hands as it is quicker.
Incidentally, when I cook a roast in an open pan (rump, rib, tender type) I
put a pan of water in the bottom and find the roast looses less juice but
the water in the pan does evaporate.
Gloria Martin ggmartin2@juno.com