Cartierusm, I do enjoy a good southpark now and then, why? Yes, I only do breads currently, I would like to expand into more specialty products. As far as a nice crust on your rustics, at home I use the old standby, cast Iron in the bottom of the oven, preheat with the oven as hot as it will go. Put in the loaf and dump in about a cup of hot water into the pan and shut the door. bake as normal. I once read somewhere about a guy that put a copper tube through the oven vent down into his oven chamber. then hooked one of them steamers that you can get for when you are sick to the other end. fired up the oven and the steamer, and had himself a steam injected oven. hope this is usefull