The Baker doesn’t think much of “spritzy-spritzy” water on bread. You really want steam generation for the initial rise in the oven.

I went to the local thrift store and bought a cast-iron skillet (cheap) and have that in the lower rack, heating with the oven.

When the bread has been transferred to the oven, wearing mitts, I add a cup of boiling water to the already heated skillet and slam the door. You have to watch out for the burst of steam but it really is needed.

secondly, and this is a technique that I haven’t seen elsewhere, I let my bread rise 3 times in a bowl. Take a handful of flour and spread around the bowl at the edge of the dough. Use a scraper to drive it under the dough and then it will plop out on to a lightly floured board.
With the smooth side down, stretch it left and right and fold it like a book and turn 90 degrees and repeat. do one more set of 2 folds and place smoothside down back in the bowl.

Each time you do this, the dough gets softer, more pliable, and gas bubbles are evident under the skin.

I usually cook the dough at 450 for 20 minutes, but I get a crackly crust and a nice chewy holy crumb.