Crusty Crunchy Crust Tips

So I perused the internet, hoping to find some tips for a sensational crust. I found these tips:

1. slash the top about 1/4" deep, and oil the knife so it doesn't drag.

2. make sure your oven is accurate!!! If the oven is not hot enough, the gases that cause fermentation expand without boundaries- the low heat does not adequately set the structure of the bread. The loaf will collapse and the crust will never brown properly. But if the heat is too high, the loaf will set before it fully expands and the crust may burn. Also results in a gummy crumb. I think that my heat is too high...

3. the baking stone needs to get REALLY hot- so don't just preheat the oven- let the stone sit in there for a while. test with a drop of water.

4. a steamy oven keeps the outer dough layer flexible and moist, which helps to achieve the greatest amount of oven spring and loaf volume. Once the outside layer of the dough sets, gases in the loaf can no longer expand to increase the loaf size. Steam only matters for the first 5-10 minutes, before the bread begins to brown!

5. try putting a cast iron pan in the oven during preheat, pour water into it once you put the loaf in- be careful and stand back- it will steam right away!

All tips from Baking911.