I've baked several loaves of bread using the "My Daily Bread" recipe on this site. Every time it's come out very good but I can't get the crust right. When it comes out of the oven the crust looks perfect, dark brown, and crusty, but as it cools it gets paper thin and soft. Am I not baking it long enough, to long, or something else? Any advise would be greatly appreciated.

Well it's been since I first found TheFreshLoaf in 2006 that I posted to my bread blog. Up until recently I hadn't had much time or energy to do much baking. Couple that with my love of crusty breads and whole wheat and my wife likes non-crusty, white breads and all the married folk can understand how this variable can decrease the amount of bread time for Jason.