Back in the 1970's I lived in Plainfield, NJ. We were blessed with a number of Italian bakeries but the best was Pat Natalies. He and his wife made the best light, golden brown, flaky crusted bread and rolls I have ever had. I questioned the wife once as to how they achieved the crust. She told me that they spent as much if not more money on steam generation as they did to heat the ovens.