I remember when I was dying out to find the best way to bake my breads. I wanted a nice crust, and kept spraying water or having a bowl of water in the oven. I do remember evetually getting so good results that I already wanted to learn to bake bread without a crust again. Well, nowadays I believe the quality of the crust depends on many things – it’s a combination of the right kind of dough, oven temperature, moisture..
I got a baking stone as a present, and I do enjoy it – it does give your bread a nice extra crustiness, but to say – you can make quite a good crust with just the basic oven tray. The thing is with both that you need to put them to heat up at the same time with the oven. That way they won’t cool the oven down, like usually when placing the tray there same time with the bread.
Instead of having a stone, have a spatula. That is quite a handy tool, when placing your bread into the oven. Just cover it well with semolina, especially the part where you wish to place your bread. If you are unsure, whether you have enough semolina, put some more. It’s mean if your bread is stuck to the spatula. After placing the bread on top, swipe of the extra semolina. Then with a nice tuck place it on top of the tray (no need for baking paper).
Having no baking spatula, you can use baking paper. Then just quickly place the paper and the bread on top of the hot tray – either by taking the tray out of the oven for a moment or with the help of another tray. Have lovely results!