After doing some research and asking Mike, my baker friend, I decided to get a baking stone. The stone, which is placed at the bottom of the oven, help distribute the heat evenly so thick crust can be formed before the bottom of the bread is over toasted. I should have gotten the stone earlier, because I kept trying recipes but never got "sexy" crust like what were shown on the recipe's pictures.
Some discussions about baking stone also slowed down my decision of getting it. Baking stone costs about $30-ish, can be higher of lower depends on the brand. Some people said that unglazed ceramic tile can be used to save money. People that chose the tile believed that the tile didn't have toxic chemical since it's unglazed. I thought about going to that route since a ceramic tile from Home Depot or Lowe's can cost less than $1 each. After thinking about it more, I decided to get one that is graded for food.
Baking stone has been sitting on the lower rack of my oven since it arrived in our apartment. I leave it there even when I use the oven to bake something else other than bread. It is big and heavy after all and wasn't meant to be moved a lot. I have tried some bread and the tile indeed helped creating crusty bread. It is not a magic wand though. Other than the stone, there are also many other techniques in bread making I haven't mastered yet.