CWS4322
Chef Extraordinaire
When I make French bread, I always put a pan of water and a water-soaked brick in the oven. I also mist the walls of the oven. I do bake it at 400 or 425. I would try bumping up the oven temp. Also, do you have the water in while preheating the oven?I'm wondering what would happen if I'd take water out completely?