I guess I'm a little different about my bread baking. I rarely proof my yeast & I do not put it in contact with salt until I am adding it to the flour in the mixer bowl. I don't know if it is true, but I read that salt will retard the yeast rise, so I add salt at the last moment possible. I bake a lot of bread so I keep a lot of yeast in the freezer & as long as it is well sealed, it doesn't lose potency for use.
As for the water in the pan- make sure you tuck your loaf into the oven & immediately put about 1.5cups of boiling water in your pan & shut the oven door quickly. Wait about 3-5 minutes & then lightly spray your loaf (do not spray your oven light!) again & close the door. That will help 'crisp' up your crust. King Arthur Flour has great info if you go to their website. Don't forget to look at their recipes too!
Have fun baking
sewverybusy1