I would use a french type bread if you are making them from scratch. I know when they bake this type of bread, they throw a little water in the bottom of the oven to make the bread crusty. This recipe calls for a tray of water.

French Bread
1 pkt dry yeast
1/4 cup warm water
1 tablespoon sugar
1 tablespoon fat
1 teaspoon salt
1 cup boiling water
3/4 cup cold water
6 to 8 cups flour
cornmeal
1 egg white
1 tablespoon water

Sprinkle yeast over warm water. Stir until dissolved. Put sugar, fat, and
salt in a bowl. Add boiling water and stir until dissolved. Add cold
water. When mixture is lukewarm, add dissolved yeast. Add enough flour
to make a stiff dough. Place dough on floured board or pastry cloth.
Knead until smooth and springy. Form dough into a ball and put in a
lightly greased bowl. Brush top lightly with melted fat. Cover and let
rise until double in bulk. Punch down dough. Cover and let rise again
until double in bulk. Punch down. Divide dough in two equal parts. Shape
each into an oblong loaf about 14 inches long. Place on greased cookie
sheet lightly coated with cornmeal. Cover and let rise until double in
bulk Beat egg white until foamy and add water. Brush top and sides of
bread with egg white mixture. Make long diagonal cuts on top of each loaf.
Set flat pan of hot water on bottom rack of oven. Bake at 375 degrees F.
for 35 to 40 minutes or until bread is done. makes 2 loaves