Bread crusty outside and super soft inside
You need steam.  For the first 10 to 15 minutes of the bake put a tray of water (about a cup full) in the bottom of the oven.  Alternatively cover the loaf with some form of loose dome to trap in the moisture from the bread, again only 10 to 15 minutes then uncover.  

Leave the steam for too long and the crust will get leathery.