I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking process, high even heat and etc.
I noticed something that I have not read about and was hoping someone can confirm it.
I noticed that when I added extra virgin olive oil, I developed a much nicer crust then when I made a much leaner bread that did not have any fats in it. Does the oil really affect how my crust develops, or do you think its a different factor that gave my bread a better crust. If it is the EVOO, why does it give my bread a better crust.