I am a junior at University of Wisconsin-Madison and I am trying to design an experiment for one of my classes that deals with breadmaking. Specifically it deals with how to achieve a crispy crust. I have been reading some of the frequently asked questions about a crispy crust and some replies also. Is there anything else I can do to achieve a crispy, brown crust besides steam and egg whites? I am going to be using store bought dough instead of making it myself. If anyone could help me out it would be greatly appreciated. Also, thank you to all who have already posted questions and answers to this topic.