I found a way to do steam that's cheap, dead-easy, and foolproof.
1) obtain very small, sauce pot with lid (I use a tiny Le Creuset I
got at a thrift store)
2) remove the lid knob so there is a small hole, 1/4" is great... or
drill a small hole in the lid
3) put an inch of water in it and heat on stove top WHILE you are
pre-heating the baking oven
4) when the steam plume flows from the sauce pot's hole (on the stove
top) it is ready for the baking oven
5) put the sauce pot on the floor of the oven, the floor energy will
keep the steam plume strong
or
6) preheat the oven with the steam pot and load bread when the plume is strong
You have to fiddle with this technique, mostly to establish proper
water level (too much steam for too long is bad), and get your timing
so that the steam plume is coordinated with dough loading.
This works well. It is fool proof. The steam plume is strong.
Will