Hi, everyone. I've been baking bread for about a year now, mostly sourdough, with no commercial yeast. Most of what I bake has good flavor and is chewy, with (usually) moderate to large holes. However, while I've been able to get a chewy crust, the crust is never crisp - you know, that good, crackling crust. I use a baking stone in a conventional electric oven (heating the oven to about 500 for an hour before baking and then dropping the temp to about 425 for a basic sourdough recipe). I spray the sides of the oven with lots of water for steam during the first 15 minutes or so of baking, and then let the steam out for the remainder of the bake.
What might I be doing wrong? What should I be doing?
Thanks in advance!!