I like a solid crust.

I've been basting the bread with a salt-water solution, it adds a nice crust, and gives a nice salty flavor to it (I'm not a salt nut, but this is where it hits the spot).

Oil (olive) added to loaf softened crust considerably, or so it seemed.

I'm thinking a baking stone or something to even out heat might also help. Small oven, actually does pretty well, but probably pretty uneven.

Latest results have been quite good.