I have an electric oven and a convection gas oven. How can I get a crust that crackles like hard rolls or bread made in a brick oven? Steam pan doesn't do it. Stones in the steam pan doesn't do it. Hot water in the steam doesn't do it. Cold water in the steam pan doesn't do it. Spraying sides of oven doesn't do it. Spraying the loaves with water doesn't do it. Leaving the loaves in oven while (shut off) and door cracked open doesn't do it in 15 min. If it works, how long must one leave the loaves??? I can get that kind of crackly crust by leaving the loaf on the counter for a few days but who wants that! etc., etc., etc.
I say no method works! One must have a professioal oven or a hearth.