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Just a little water in a steel tray. You'll have to try a little each time you bake bread untill you find what works for your oven. I learned adout it in NYC.
His company injects steam at the beginning. He said that it'll help the bread rise higher too. I guess that it may give the yeast a longer life, so to speak.
When I used to do it I put an 8X8 pan on the lowest shelf while the oven warmed up. As I mentioned elsewhere, I haven't done much cooking for a long time. But I think that I poured about 1/2 cup of hot water in the pan when I put the bread in. And whatever you do, don't open the oven door too soon to peak at it until you think it's about done.
Unfortunately, my wife thinks that bread has too much in the way of calories.
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