Because commercial bread ovens contain a steam injector that we do not have on our home ovens, it is difficult to duplicate the super crisp crusts we enjoy on breads from artisan bakeries.
These tips for home bakers will help give your loaves a crispier crust:
• Bake free-form loaves on a preheated pizza stone
• Using a spray bottle, carefully spray a mist of water into the oven during the first 10 minutes of baking time.
• Once bread is done, turn off the oven, leaving the bread inside—with the oven door slightly ajar—for about 10 minutes.