I baked my second loaf today. I haven’t cut into it yet, but the crust is even better looking this time. I made a few changes: I slit after rising–I had to let it rise for almost an hour this time. I set my oven to convection bake at 425 degrees for 45 minutes prior to baking. I still used the pizza stone and cup of a boiling water for steam. After fifteen mintues of convection at 425 degrees, I quickly switched my oven to regular bake cycle at 450 degrees for another fifteen minutes. I can see the crust is crackling (I shouldn’t have kept tapping it 🙂 Looks like a winner. I’ll let you know how it tastes later.