Baking bread

Tonight I took a second crack at homemade baguettes.  The first time I made them the taste was good, but they didn't come out with that nice crispy crust with the soft inside that makes French baguettes so delicious.  I did a bit of research and found out that one key to developing that crispy crust is to make sure that the oven has plenty of steam, especially at the beginning.  Apparently, the ovens of professional bread bakers are equipped with steam injectors to keep the oven humid at the appropriate points in the baking process.  So, before putting the bread in the oven I used a spray bottle to spray the sides and the bottom of the oven, and then did two or three more sprays into the oven during the first ten minutes of baking.  This time they came out with a much better crust on the outside.  I still think the bread could use a bit more flavor, so there is more tweaking to be done, but overall much better than my first attempt.