That will work, but the best way to add crunch and color to crust is to steam it: https://blog.kingarthurflour.com/2017/02/28/steam-in-bread-baking/ https://blo

That will work, but the best way to add crunch and color to crust is to steam it: https://blog.kingarthurflour.com/2017/02/28/steam-in-bread-baking/ https://blog.kingarthurflour.com/2017/02/28/steam-in-bread-b... You crank up your oven to very high (for most ovens that is ALL THE WAY), let it stabilize temperature for 40-60 minutes with an empty pan in the rack underneath where the bread goes. When the bread goes in, pour a cup of water into the pan. This will create steam in the early stages of cooking and promote good crust properties.