A thin golden brown glossy crust:
Steam will help you there. Place the cake tin on the base of your oven and heat it for 5 minutes before carefully pouring hot water into it to create steam.
A soft topping:
Brush first with oil and then egg wash turns the crust a beautiful golden and soft.
A rustic artisan look:
A dusting of flour and semolina with giving that look
The best slash:
Use a very sharp knife and lightly slash 20 minutes before baking. Or I pinch with the tip of scissors.
A good crust and oven spring:
Use a baking stone, it gives an even temperature and good oven spring – that is the final burst of rising after the bread is placed in the oven.