Crusts don't stay crusty once removed from oven
Every time I bake baguettes, a seeded torpedo, or a sandwich loaf, the loaves are nice and crusty when I take them out of the oven. However, within about thirty minutes, they're soft. I let them cool in their pans (where applicable) for five minutes before removing them to a wire rack.
My only guess is that I'm not baking them long enough and that the extra moisture is coming to the surface and causing the crusts to soften. Anyone else? This is really frustrating, so thanks in advance for your input!!