Put a pan of water underneath in the oven.
It will steam.
I use a hand sprayer (like the ones you get at the garden center, and some hearth tiles left over from when we put in our wood-stove...
I spray the loaves right before putting them in the oven, then spray the interior of the oven as fast as I can every few minutes after popping them in the oven for the first 10 minutes or so.
Then, after baking, I open the oven door a crack, and let the loaves slowly cool for 5 or 10 minutes in the oven.
Another secret is learning how to make a “biga” the night before, and using less yeast than many recipes call for, and allowing for a longer rise. A lot of yeast and a fast rise makes a less flavorful loaf, in my opinion. I bake bread around my schedule, timing the rise according to whatever I have to do that particular day.