Brotspruher: Is spraying loaves with water a common procedure?
A brotspruher: http://www.herbert-birnbaum.de/GB/brotspruher.html 
If I'm reading this correctly, "baker's ware" just means loaves of bread.
Is spraying loaves with water a common procedure in Germany? If so, why? For what types of bread? Ryes? All breads? Does it really result in a "a beautiful crust that does not tear", result in "optimal size" (what does that mean?), achieve "a soft colour and fresh shiny appearance", promote a better seal, and prolong freshness? If so, what exactly does it spray? Magic water?
Before baking: Directly before the baker’s ware will be placed in the oven it is important to spray it with water in order to obtain an especially smooth thin skin and that the baker’s ware can easily expand in the oven. This way the baker’s ware obtains a beautiful crust and does not tear. An optimal size will be the result.
When the baker’s ware is taken out of the oven it will be sprayed again to achieve a soft colour and a fresh shiny appearance. The surface at the same time seals better and the baker’s ware keeps its freshness longer.
This simple procedure has always been used in Germany and many other European countries.