I have come across the suggestion, multiple times here, that for crispier crusts, it can help to leave a loaf in the oven with the door closed and the oven off. I have several questions I wanted to ask about this:
First, can someone explain technically why this is different than just leaving it longer in the oven? Is it to prevent over-browning of the crust?
Second, I use a Hearthkit oven insert for baking and the temperature decline after shutting the oven off is very slow. Would this negate the effectiveness of turning the oven off? Would slightly opening the oven door help in this case?
Thanks in advance for any thoughts, ideas, or explanations.