Yes, placing a tray of water in the oven while baking bread can be beneficial. This technique is often used to create steam inside the oven, which helps to achieve certain desirable qualities in bread.
When you add a tray of water to the oven, the heat from the oven causes the water to evaporate and create steam. Steam in the oven has several effects on bread baking:
Crust development: Steam helps to create a moist environment in the oven, which delays the formation of a dry crust on the bread. This allows the dough to expand more easily during the early stages of baking, resulting in a better rise and a softer, more tender crust.
Oven spring: The initial burst of heat and moisture from the steam contributes to what's called "oven spring" or "oven rise." It helps the bread dough to rise rapidly in the early stages of baking, resulting in a lighter and more airy texture.
Crisp crust: As the bread continues to bake, the moisture from the steam evaporates, leaving behind a crisp and golden crust. The steam helps promote a desirable crust texture by delaying the formation of a thick and hard crust early in the baking process.
To use this technique, preheat your oven with the tray of water already inside. You can place the tray on the bottom rack or on the oven floor, depending on the design of your oven. Alternatively, you can also create steam by spritzing water into the oven with a spray bottle during the first few minutes of baking.
It's worth mentioning that not all bread recipes require steam, and some breads may benefit from a drier baking environment. It's a technique commonly used for crusty artisan breads but may not be necessary for every type of bread. It's always a good idea to follow the specific instructions provided in your bread recipe.