I just used this recipe, and they came out crisp and beautiful. They taste great, and have nice texture, as French bread should be. However they did not brown as in your examples. They are a pale tan. I cooked them at 450, used the iron skillet and poured in boiling water to create steam. I initially started with 20 minutes went up to 30 minutes, but they did not brown. Would putting an egg was help, but would be concerned that would make them less crisp.

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