How to keep crust crisp/crackly?
When I take my baked loaves out of the oven, the crust is crisp. (I even had a loaf sing - for the first time! - yesterday). But soon after, say in 1.5 to 2 hours, the crust becomes significantly less crisp, almost loses it completely. And sometimes the crust softens so much that it wrinkles etc. Is there a way to keep the crust crisp for longer? (I'm mostly baking batards, under a foil pan for 30% of the total bake time, and I spray water on the insides of the foil pan. I sometimes mist water on the surface of the loaf too, sometimes not).