Annabelle, Thanks for your time, but would you please read my question above (June 13) and respond TO IT, rather than writing what you think I might like instead. One sentence on your site about scali SPECIFICALLY identifies it as having "a LIGHT, CRISP" not a heavy/thick crust. Also, it says that it is so light and crisp that "FLAKES" will fall off when you bite into it. Again, my question above - I want to know if this is TRUE. NO, a "softer bread" is not a good option for me. Finally, when you say, "a steamy oven will create a crisper crust," do you mean more crisp than in my cloche? Thanks again, I will follow up your reference to "many recipes" but look forward to hearing from you re my questions about THIS recipe. Jim Burgin

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