Best tip I was given is to throw away my bread tins! You need a proper bakestone. Now that sounds scary...but its a big old slap of stone...any stone.....like a 99p paving slab! Put that in the middle of the oven when it heats up and put a baking dish in the bottom. Then stick the kettle on.
When you put the bread in stick, mist the bread with water with a plant sprayer (couple of quid from any garden centre) and then slide it onto the bake stone. If you cant do this, put it on greaseproof and transfer it that way.
Then sloosh a load of boiling water into the baking tray at the bottom (beware the woosh of steam) and slam the door. The extra moisture keeps the bread moist and soft but makes a nice crust.
On the subject of crust, put about three slashes across the top of your loaves with a knife - it will let the bread rise in the oven but not split.
Lastly but the River cottage bread book! Its the best book on bread making ever - and I have read a lot
![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)