Where to rest my loafs for good crust?
Hello! I have been baking for a few months and I am really enjoying it. However, I don't manage to get a crunchy crust!
I use Richard Bertinet's dough recipes with 70% hydration, white or rye, no fats. I pre-heat the oven to 250 a couple of hours in advance, I have bricks in the oven and a big tray of lava rocks to make steam after I put the bread in the oven.
The bread develops a good crust in the oven and when I take it out and put it on a grill to rest the crust is very hard and it even cracks as it cools down. By the time the bread is cold, however, the crust goes all soft. I thought that maybe it depended on the day, but this happens on sunny and rainy days.
Any tips? i think it might be the moisture escaping from the bread to "wet" the crust. Maybe I should rest the loaf in the oven with the door open?
Thanks in advance!