Bread-Bakers v006.n085.12

A new bakery has just opened nearby.  I am jealous of the great crust their
bread has; they have a hard cursted french bread that is excellent.  How do
I get a crust like that?  I've been baking bread on and off for twenty years
(no bread machine).  The key, I'm sure is in the oven.

What type of oven is best?  A good commercial oven would be great but within
most folks budget.

Thanks   Tom Thalmann