My record is eight hours with an airline, and I still had to hang up.

Heard on a podcast that even small scratches can really mess up the study of these sites over time. @rubyh50, take that with a grain of salt, but in my experience, calling in odd stuff helps a ton.

Betty's right about the ice cube, but I've found that a spray bottle works even better for controlling steam. You can mist the oven walls a few times during the first few minutes of baking. That constant steam really helps the crust spring up and get shiny. A baking steel is another step up from a pizza stone because it holds heat longer and gives an insane crunch. The key is getting that initial blast of heat into the dough fast. My loaves went from flat to bakery-level once I combined both methods.