[carrieanddan]

I have heard that ovens in commercial "artisan" bakeries have steam injectors in them to promote a good "spring" when baking bread. When baking in my kitchen oven I usually spray water on the sides and floor of the oven to create steam when I put the bread in.
I am wondering if anyone has put some sort of steam injector in their backyard brick oven.
My thought was to have a tubing system with some sort of nozzle (like on a cappuccino maker) inside the oven, and the other end have a sealable container for steam generation (think tea kettle) with a stop-cock to control when the steam gets injected...
Is this a good idea? Bad idea? Or just a crazy idea that will most likely take lots of time and energy but produce little result good or bad?

Thanks for your input,

DAN